Carrot Pecan Crunch Pie Recipe -
Carrot Pecan Crunch Pie Recipe

Carrot Pecan Crunch Pie

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"Carrot custard filling topped by crunchy pecan streusel--unusual and delicious!"

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
  3. To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
  4. Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
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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"!

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!!!!


11 Ratings

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.

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!

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!

Feb 28, 2008

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

Sep 08, 2009

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

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.


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  • Calories
  • 523 kcal
  • 26%
  • Carbohydrates
  • 60.2 g
  • 19%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 324 mg
  • 13%

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

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