Recipe by Mary Wood
"Carrot custard filling topped by crunchy pecan streusel--unusual and delicious!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (9 inch)
unbaked pie shell
packed brown sugar
carrots, cut into 1 inch pieces
1 (14 ounce) can
sweetened condensed milk
pumpkin pie spice
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"!
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.
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!!!!
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!
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!
Very good, with or with out the nuts on top.
The bomb. Did not put the topping on, still beats pumpkin pie, nice texture.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Pecan Crunch Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 263
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Pecan pie with the perfect ratio of nutty crunch to sticky sweetness.
Put a sweet, chocolate twist on classic pecan pie with this recipe.
A few chocolate chips will take rich, gooey pecan pie to amazing new heights.