Carrot Pecan Crunch Pie
A luscious carrot pecan crunch pie that combines sweetened carrots, rich pecans, and a spiced filling for a delightful dessert. This pie offers a perfect balance of sweetness and crunch, ideal for holiday gatherings or special occasions where a unique and flavorful treat is appreciated.
Ingredients
Instructions
- Puree the drained diced carrots in a blender or food processor until smooth. Set aside.
- In a bowl, combine the beaten eggs, sweetened condensed milk, pumpkin pie spice, and salt.
- Add the pureed carrots to the egg mixture and mix well.
- Pour the mixture into the unbaked pie shell.
- To make the topping, combine the brown sugar, melted butter, and chopped pecans, and mix well.
- Sprinkle the topping evenly over the pie.
- Cover the crust of the pie with foil to prevent overbrowning.
- Bake at 375°F (190°C) for 20 to 25 minutes.
- Remove the foil and continue baking for another 20 to 25 minutes, or until a knife inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract to the egg mixture. If you don't have pumpkin pie spice, a mix of cinnamon and nutmeg works well as a substitute. For a gluten-free option, use a gluten-free pie crust. Make sure to blend the carrots thoroughly for a smooth texture, which is key to achieving a nice consistency in the pie.
Serving Suggestions
Serve this Carrot Pecan Crunch Pie slightly warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. For a delightful brunch, consider serving it alongside Mabel'S Buttermilk Biscuits or fresh fruit. A light salad with citrus vinaigrette can balance the sweetness, making for a well-rounded meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 30 seconds to 1 minute, or warm the entire pie in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Pecan Crunch Pie contains roughly 947 calories, with 20g protein, 177g carbohydrates, and 22g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (106% of the Daily Value), and potassium (74% of the Daily Value). Note that it is relatively high in sodium, at 1500mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh carrots instead of canned?
Yes, you can use fresh carrots! Simply peel and chop them, then steam or boil until tender before pureeing. This will give you a fresher flavor, but you may need to adjust the cooking time to ensure they are soft enough to blend smoothly.
Is there a way to make this pie dairy-free?
Absolutely! You can substitute the sweetened condensed milk with a dairy-free version made from coconut milk or almond milk. Just ensure that the alternative you choose is sweetened to match the flavor profile of the original recipe.
How can I make the topping crunchier?
For an extra crunch in the topping, consider adding a tablespoon of flour or oats to the pecan mixture. This will help create a firmer texture as it bakes. You can also toast the pecans lightly before mixing for added flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).