Pecan Topped Carrot Pie Recipe 445 Food

PECAN-TOPPED CARROT PIE

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.

CARROT PECAN CRUNCH PIE

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.

PECAN-TOPPED CARROT PIE RECIPE - (4.4/5)

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.

PECAN TOPPED PUMPKIN PIE SQUARES

Steps:

• Preheat oven to 350.
• Crust:.
• Combine flour, oats, brown sugar and butter with a fork or pastry blender until the mixture is the texture of fine crumbs.
• Press in the bottom and slightly up the sides of a 13 x 9 baking pan.
• Bake for 15 minutes.
• Filling:.
• Combine all ingredients and mix well.
• Pour over crust.
• Bake for 20 minutes and remove (filling will not be set).
• Topping:.
• Combine ingredients in a bowl until well blended. Sprinkle over pumpkin mixture after it has baked for the first 20 minutes.
• Return dessert to the oven for 15 to 20 minutes, or until filling is set.
• Cool in pan, and serve topped with whipped cream.

CARAMEL-TOPPED PECAN CHEESE PIE

Steps:

• Preheat oven to 350°F
• Mix graham crumbs, granulated sugar and margarine;
• Press firmly onto bottom and up side of 9-inch pie plate; set aside.
• Spread 1/2 cup of the pecans into shallow baking pan.
• Bake 8 to 10 minutes or until lightly toasted, stirring occasionally. Cool slightly.
• Finely chop pecans; sprinkle evenly onto bottom of crust. Set aside.
• Reduce oven temperature to 325°F
• Beat cream cheese, brown sugar and vanilla in small bowl with electric mixer on medium speed until well blended.
• Add in eggs; mix just until blended.
• Pour over pecans in crust.
• Arrange remaining pecans around edge of pie.
• Bake 40 to 45 minutes or until center is almost set.
• Cool on wire rack.
• Refrigerate at least 4 hours.
• Drizzle with caramel topping just before serving.
• Store leftover cheesecake in refrigerator.

CARROT PECAN CRUNCH PIE

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.

PECAN-TOPPED CARROT PIE

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.