CARROT PECAN CRUNCH PIE
Carrot custard filling topped by crunchy pecan streusel--unusual and delicious!
Provided by Mary Wood
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 522.8 calories, Carbohydrate 60.2 g, Cholesterol 78.4 mg, Fat 29.2 g, Fiber 3.3 g, Protein 8.4 g, SaturatedFat 10.2 g, Sodium 323.5 mg, Sugar 44.6 g
PECAN-TOPPED CARROT PIE
People are often surprised to learn that carrots are the main ingredient in this tasty dessert. It's a different twist! -Darlene King, Estevan, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
CARAMEL PECAN PIE
This is hands down the best pecan pie-it's so good, it's scary! I'm making it for Thanksgiving because there will be others around to share it with me. Here's the trick: Toss the bag of caramels to your kid or spouse and promise they can eat whatever is left after they unwrap your 36 caramels. -Larry Crowder, Grand Blanc, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 541 calories, Fat 29g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 301mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 2g fiber), Protein 7g protein.
SOUTHERN PECAN PIE WITH SPICE CRUST
Provided by Food Network
Categories dessert
Time 1h15m
Yield One 9-inch pie
Number Of Ingredients 20
Steps:
- To make the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs until liquid and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while rolling and forming the bottom crust.
- Set a rack at the lowest level of the oven and preheat to 350 degrees.
- Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are covered.
- Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature.
- To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
- To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
- Storage: Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
PECAN CRUNCH PIE
A family favorite, this recipe is from my oldest sister's mother-in-law, Jewel, who was, in fact, a JEWEL! Enjoy!
Provided by Trixie735
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Thoroughly grease (with butter) a deep dish pie tin.
- Beat egg whites until stiff, adding sugar small amounts at a time.
- Add crushed crackers, pecans and vanilla, mising thoroughly (by hand so as to not break down the egg whites).
- Pour into generously greeased 9" deep dish pie pan.
- Bake at 350 for 30 minutes.
- Top with Cool Whip when fully cool.
Nutrition Facts : Calories 215.9, Fat 9.3, SaturatedFat 1.1, Sodium 93.6, Carbohydrate 31.8, Fiber 1.2, Sugar 26.2, Protein 2.9
CARROT PECAN CRUNCH PIE
Make and share this Carrot Pecan Crunch Pie recipe from Food.com.
Provided by nvermd
Categories Pie
Time 1h40m
Yield 1 pie
Number Of Ingredients 9
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.
Nutrition Facts : Calories 3896.2, Fat 211.4, SaturatedFat 73.9, Cholesterol 675.1, Sodium 2439.7, Carbohydrate 462.8, Fiber 31.7, Sugar 355.8, Protein 65.5
More about "carrot pecan crunch pie food"
CARROT CAKE PECAN PIE - THE SPIFFY COOKIE
From thespiffycookie.com
CARROT PIE WITH A PECAN CRUST | WILLIAMS SONOMA
From williams-sonoma.com
TOFFEE CRUNCH PECAN PIE WITH CHANTILLY CREAM
From melissassouthernstylekitchen.com
HOW TO MAKE PECAN PIE GLAZED CARROTS - WOMAN'S DAY
From womansday.com
CARROT PIE WITH PECAN CRUNCH | EDIBLE SARASOTA
RECIPE FOR CARROT PECAN PIE | ALMANAC.COM
From almanac.com
CARROT PECAN CRUNCH PIE | RECIPE | CARROT PIE RECIPE, FOOD …
From pinterest.com
CARROT PECAN CRUNCH PIE - COOKING-RIGHT.NET
From cooking-right.net
CARROT PECAN CRUNCH PIE - YEMEKE
From yemeke.net
FOOD RECIPES - ALL NEW [2013-2014]: NUT DESSERTS: CARROT PECAN …
From allnewfoodrecipes.blogspot.com
CARROT PECAN CRUNCH PIE - REVIEW BY CHRISTIAN1 - ALLRECIPES.COM
From allrecipes.com
THE BEST PECAN PIE (WITHOUT CORN SYRUP!) | FOODIECRUSH .COM
From foodiecrush.com
CARROT PECAN CRUNCH PIE - RECIPECIRCUS.COM
From recipecircus.com
CARROT PIE - PERFECT FALL & HOLIDAY PIE - CRAFTY COOKING MAMA
From craftycookingmama.com
CARROT PECAN CRUNCH PIE | RECIPE | CARROT PIE RECIPE, RECIPES, …
From pinterest.com
PECAN BUTTER CRUNCH RECIPE - FOOD NEWS
From foodnewsnews.com
CARROT PECAN CRUNCH PIE TASTY RECIPES
From homemaderecipeszero.blogspot.com
FOOD RECIPES - ALL NEW [2013-2014]: NUT DESSERTS: CARROT PECAN …
From allnewfoodrecipes.blogspot.com
5 MINUTE RAINBOW CARROT PECAN SALAD - MOM ON TIMEOUT
From momontimeout.com
PECAN PIE GLAZED CARROTS - TIDYMOM®
From tidymom.net
CARROT PECAN CRUNCH PIE - RECIPE | COOKS.COM
From cooks.com
FRINKFOOD - WHITE BERRY PIE
From frinkfood.com
CLASSIC PECAN PIE RECIPE - SERIOUS EATS
From seriouseats.com
RECIPES/CARROT-PECAN-CRUNCH-PIE.JSON AT MASTER · …
From github.com
CARROT CAKE WITH PECAN FROSTING - READER'S DIGEST CANADA
From readersdigest.ca
DESSERTS -- CARROT PECAN CRUNCH PIE
From chinesemenu.com
CARROT-PECAN CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
CARROT PIE WITH A PECAN CRUST | WILLIAMS SONOMA
CARROT PECAN CRUNCH PIE - RECIPE | COOKS.COM
From cooks.com
CARROT PECAN CRUNCH PIE RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
SWEET POTATO PECAN CRUNCH PIE – RECIPE AFFINITY
From recipeaffinity.com
HOW MANY CALORIES ARE IN CARROT PECAN CRUNCH PIE (RECIPE)
From slimkicker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love