PECAN PIE
Pecan Pie is a perfect gooey, crunchy, easy holiday favorite you can make in less than an hour! The perfect Southern classic comfort food!
Provided by Sabrina Snyder
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Mix Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula.
- Stir in pecans and pour the mixture into pie crust.
- Add pecan halves over the mixture evenly.
- Bake on center rack of oven for 50-55 minutes.
- Cool for at least 2 hours on wire rack before serving.
Nutrition Facts : Calories 499 kcal, Carbohydrate 62 g, Protein 6 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 69 mg, Sodium 129 mg, Fiber 3 g, Sugar 49 g, ServingSize 1 serving
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 :
MAPLE-GLAZED CARROTS WITH PECANS
The natural sweetness of carrots goes well with maple flavors in this easy side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 8 g, TransFat 0 g
SWEET CARROT PECAN PIE
During the depression, government food banks provided potatoes and carrots. Many dishes were developed such as carrot pie to bring something sweet to the table without taking too much from already empty pockets. Here's a modern day version using sweetened condensed milk to give the pie a smooth creamy consistency. Enjoy!
Provided by Pamela Jarvinen
Categories Pies
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Boil carrots in one inch of water, in large saucepan. When water is boiling, reduce heat, cover & cook 10mins or until tender. Drain and cool
- 2. In a food processor, add cooled, cooked carrots, condensed milk, eggs, cinnamon & salt. Puree mixture and process approximately 1 minute longer. Pour into reserved pastry/pie shell.
- 3. Combine pecans, brown sugar, and butter. Sprinkle pecan mixture over pie filling. Bake at 375°F , 45-50 mins, or until knife in center returns clean and crust edges are lightly browned. Cool on wire rack. Enjoy!
- 4. TIP: if you don't have nutmeg, ground ginger and ground cloves, you can substitute 1 teaspoon of Pumpkin Pie Spices
- 5. Optional Crust Enhancement-- For a special treat, try the Gingersnap Pecan Crust Recipe-- When using this crust, we leave out the ginger in the carrot filling and the pecans from the top, in favor of the crust which is made of crushed gingersnap cookies and chopped pecans-- This version will make your mouth snap to attention and say "OoohLaLa!"
PECAN CARROT BREAD OR MUFFINS
Makes 1 loaf of bread or 1 dozen muffins. Cook time is for muffins. Cook time for bread has been corrected from 1 1/2 hours to 1 hour.
Provided by littleturtle
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flours, sugar, carrots, nuts, baking powder, cinnamon, nutmeg, and salt, and mix thoroughly, breaking up any lumps.
- Add the remaining ingredients and mix just until blended (do NOT over mix).
- For bread: Spoon batter into a greased 8.5x4.5" loaf pan.
- Bake at 350F until dark golden brown (about 1 hours).
- For muffins: Spoon batter into greased muffin cups.
- Bake at 350F until golden brown (about 45 minutes).
Nutrition Facts : Calories 243.2, Fat 12.2, SaturatedFat 5.7, Cholesterol 37.7, Sodium 132.4, Carbohydrate 31.3, Fiber 2.3, Sugar 14, Protein 4
SPICED CARROT PIE
Ready, Set, Cook! Special Edition Contest Entry: This from scratch sweet pie can be served as a side to dinner or stands by itself as a dessert. I wanted to create a crust from potatoes and fill it with something unique. This is where the idea began. I added some goat cheese to the crust in order to make it more rich and Zante currants to the carrot filling for texture. With a little whipped topping it is a great accompaniment to any dinner.
Provided by Kristinlee4
Categories Dessert
Time 1h49m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- Thaw four cups of Simply Potatoes Shredded Hash Browns. Preheat oven to 300 degrees. Combine all crust ingredients except the flour in a food processor until smooth. Add flour slowly while stirring potato mixture. Press crust firmly into a 9 inch pie plate. Bake at 300 for 30 minutes or until middle is firm to the touch.
- While crust is baking boil carrots until soft. Then combine all ingredients except the currents in a food processor until smooth. Gently add currants.
- Let the pie crust cool for five minutes then fill with carrot filling.
- Bake at 400 for 10 minutes then 325 for 40 minutes.
- Let pie cool completely before serving. Add whipped cream.
Nutrition Facts : Calories 343.6, Fat 9.8, SaturatedFat 5.9, Cholesterol 52, Sodium 392.3, Carbohydrate 57.9, Fiber 3.8, Sugar 29.1, Protein 8
CARROT PIE
If you like pumpkin pie you're going to love this carrot pie. Sweet, creamy, perfectly spiced and it's easier to make!
Provided by Amanda
Categories Desserts
Time 1h30m
Number Of Ingredients 13
Steps:
- Peel and chop carrots.
- Place carrots in large pot, cover with water and bring to a boil. Reduce heat to medium and simmer until carrots are tender, about 25 - 30 minutes.
- Drain water. Return carrots to pot. Cook carrots over low heat, stirring constantly, for a few minutes, to steam off all excess water.
- Puree carrots and butter until absolutely smooth. You can do this in a food processor, blender, food mill or with a ricer.
- I use my food processor. After the carrots are smooth, mix in sugars, eggs, cinnamon, nutmeg, salt, ginger, vanilla, half & half and flour until well combined.
- Pour mixture into prebaked & cooled 9" pie crust.
- Bake at 350° for 50 - 60 minutes or pie is set and toothpick inserted in center comes out clean.
- Cool on wire rack. Refrigerate for 1-2 hours before serving. Serve with whipped cream and enjoy :)
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- Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, 3 tablespoons orange juice, and 1 tablespoon orange zest. Continue beating until well mixed. Add flour, baking soda, and salt; beat at low speed until well mixed. Stir in coconut, pecans and carrots.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool completely.
- Combine powdered sugar and 1 tablespoon orange zest in small bowl. Beat at low speed, adding enough orange juice for desired spreading consistency. Frost cooled cookies. If desired, top each cookie with pecan half or grated orange zest.
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4/5 (1)Category PastriesServings 10-12Total Time 1 hr 35 mins
- Mix the sugar with the eggs and oil and beat with a mixer for 2-3 minutes. Sift the flour 2 times and add it to the mixture. Successively, add the baking powder , baking soda, salt and spices and stir until you get a homogeneous mixture.
- Brush a deep baking dish with oil, including the walls, and pour the mixture into it. Preheat the oven to 347°F (175 °C) and bake for 60-70 minutes. Having baked the layer, allow it to cool and prepare the cream. Successively, mix the sugar, whipped cream, corn syrup , grated carrots and finally the vanilla .
- Stir well and let the ingredients become homogeneous. 2 minutes are enough time for this, then thoroughly smear it on the cooled layer.
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- Preheat oven to 350°. Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered shiny 9-inch round cake pans; shake to coat bottom and sides of pans.
- Stir together eggs and next 4 ingredients in a large bowl until blended. Add flour mixture, stirring just until blended. Fold in apples, carrots, and remaining 1 cup pecans. Pour batter into prepared pans.
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- Put a large skillet over medium-high heat and melt butter. Add the carrots and a good pinch of salt. Cook, tossing occasionally, for 5 minutes.
- Add 1/2 cup water, brown sugar, maple syrup, and cinnamon and bring to a gentle boil. Reduce heat and simmer covered until the carrots are just tender, 4 to 5 minutes, shaking pan occasionally.
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