Pecan Carrot Pie Recipes

Steps:

• Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 minutes or until tender. Drain and cool., Place the carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling. , Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
• In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
• Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Steps:

• In 12-inch skillet, heat broth and salt to boiling over high heat. Add carrots; reduce heat to medium. Cover; cook 10 to 12 minutes or just until crisp-tender. Drain if necessary.
• Add syrup and butter to carrots in saucepan. Cook over medium-high heat 3 to 4 minutes, stirring frequently, until carrots are glazed. Sprinkle with pecans.

Steps:

• 1. Combine carrots, brown sugar, sweetened condensed milk, eggs, spices. Beat for 3 minutes.
• 2. Pour into prepared pie crust.
• 3. Mix brown sugar, butter, and pecans. Sprinkle on top of pie.
• 4. Bake 25 minutes, 375 degrees while covered with tin foil. Remove tin foil and bake 20-25 minutes.
• 5. It is done when a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
• 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.
• Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.

Steps:

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

Steps:

• Add 1 inches of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9 to 11 minutes or until tender. Drain and cool.
• Place the carrots, milk, eggs, pumpkin pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling.
• Bake at 375 for 45-50 minutes or until a knife inserted near the center comes out clean and edges are browned. [Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.] Cool on a wire rack. Refrigerate leftovers.

Steps:

• Add 1 inch of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9 to 11 minutes or until tender. Drain and cool. Place the carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling. Bake at 375°F for 45 to 50 minutes or until a knife inserted near the center comes out clean and edges are browned. Cover edges of crust with foil during the last 20 minutes to prevent over browning if necessary. Cool on a wire rack. Refrigerate leftovers.