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Carrot Pecan Crunch Pie

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“A little lighter than sweet potato pie. From BHG magazine.”
READY IN:
1hr 40mins
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. If using fresh carrots, cook carrots in about 1 cup water for 30 to 40 minutes until very tender.
  2. Drain.
  3. Puree cooked or canned carrots in a blender or food processor until smooth.
  4. You should have about 2 cups of puree.
  5. Combine eggs, sweetened condensed milk, spice and salt.
  6. Mix in carrots.
  7. Pour into pie shell.
  8. Combine brown sugar and butter throughly then stir in pecans.
  9. Sprinkle over pie.
  10. Cover edge of pie with foil.
  11. Bake at 375 degrees for 25 minutes.
  12. Remove foil and bake for 20 to 25 minutes until knife in center comes out clean.
  13. On a wire rack, cool completely.

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