This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Posted:

| View All »

left

1 of 15

right

Pecan Carrot Pie

By: Susan Elise Jansen

"After moving from New York to Georgia, I had many opportunities to make pecan pie. This recipe stuns the Southerners when I tell them carrots are the secret ingredient! --Susan Elise Jansen, Smyrna, Georgia"

Rate/Review | Read Reviews (2)

Prep Time:
45 Min

Cook Time:
50 Min

Ready In:
1 Hr 35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 cups sliced carrots
1 cup water
1 cup half-and-half cream
1/4 cup butter or margarine, softened
1/2 cup packed brown sugar
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground ginger
1 (9 inch) unbaked pastry shell
PECAN TOPPING:
2 tablespoons butter or margarine
1 tablespoon brown sugar
1 cup chopped pecans

Directions

In a saucepan, simmer carrots in water for 20 minutes or until tender; drain. Place carrots and cream in a blender; cover and process until smooth. In a mixing bowl, cream butter and brown sugar. Add eggs, nutmeg, cinnamon, salt, ginger and carrots; mix well. Pour into pastry shell. Bake at 450 degrees F for 15 minutes.
For topping, melt butter in a small saucepan. Stir in brown sugar until dissolved. Add pecans; stir until coated, about 2 minutes. Spoon over carrot filling. Reduce heat to 325 degrees F, bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator.