Carrot Pecan Crunch Pie Recipe

Reviews More Reviews

Dec 09, 2003

What a wonderfully simple and delicious pie - sweet but not candy-like. And so quick to make! My husband, who likes old-fashioned cooking, really enjoyed this one. We ate it warm, and then enjoyed it cold, too. I'll make it often. Maybe next time I'll try throwing a few raisins and pecans into the custard, as well. Thanks for submitting this recipe - it's definitely a "keeper"!

—CarrieHansen

See full review »

Oct 24, 2007

This pie has been a huge hit everywhere I take it! I've found that the topping is best if the pecans have been finely chopped, it melts evenly distributed on top and every piece has the same amount of crunch.

—Amy

See full review »

10 Ratings

Feb 07, 2007

This was YUMMY!!!!! So good!!! Definitely a keeper. Instead of pumpkin pie spice I added 1 tsp. cinnamon, 1/2 tsp. each of nutmeg and giner, and 1/4 tsp. cloves. DELICIOUS!!!!

—OTTERCOON

See full review »

Jan 23, 2007

I followed this recipe as is, and think it has a lot of potential! The filling made was actually enough to fill 2 pre-made Pillsbury pie crusts. In the future I would definitely make my own crust, or maybe try it with graham cracker. For the filling itself, I would add a lot more spices (cinnamon, nutmeg, cloves, ground ginger). Overall a wonderful, unique recipe. Can't wait to try it again!

—MAGNIFICAT

See full review »

Dec 09, 2008

the flavor was excellent, but the recipe lost a star for looks and texture. the filling does not look that appealing and is not smooth like pumpkin pie filling. it sure is good though. i didn't have pumpkin pie spice, so i used the spices mentioned in a previous review and it was delicious!

—christian1

See full review »

Sep 08, 2009

The bomb. Did not put the topping on, still beats pumpkin pie, nice texture.

—jackie18610

See full review »

Feb 28, 2008

Very good, with or with out the nuts on top.

—Loni W

See full review »

Nov 05, 2007

I really liked this pie. It tasted like a pumpkin or sweet potato pie. I used a graham cracker crust. The topping was just a little too sugary for my taste, so I will probably use a little less brown sugar next time. I will definitely be making this at Thanksgiving, though.

—Penny

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pecan Pumpkin Pie I

Carrot Spice and Walnut Pie

Chocolate Pecan Pie VI

Maple Pecan Pie II

Sweet Potato Pecan Pie

Poor Man's Pecan Pie

Pecan Pie IV

Pecan Pie II

Sweet Potato Pecan Pie

Pecan Pie VII

ADVERTISE WITH US

Nutrition

Calories
523 kcal
26%

Carbohydrates
60.2 g
19%

Cholesterol
85 mg
28%

Fat
29.2 g
45%

Fiber
3.3 g
13%

Protein
8.4 g
17%

Sodium
372 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Carrot Pecan Crunch Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 523
Calories from Fat: 263

% Daily Value *
Total Fat 29.2g 45 %
Saturated Fat 10.2g 51 %
Cholesterol 85mg 28 %
Sodium 372mg 15 %
Potassium 498mg 14 %
Total Carbohydrates 60.2g 19 %
Dietary Fiber 3.3g 13 %
Protein 8.4g 17 %
Sugars 44.6g
Vitamin A 211 %
Vitamin C 8 %
Calcium 24 %
Iron 15 %
Thiamin 27 %
Niacin 25 %
Vitamin B6 11 %
Magnesium 16 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.