Zenith Carrot Pecan Crunch Pie
A delightful carrot pecan crunch pie featuring sweetened condensed milk, warm spices, and crunchy pecans, perfect for fall gatherings or holiday desserts.
Ingredients
Instructions
- If using fresh carrots, cook the carrots, covered, in about 1 cup water for 30 to 40 minutes, or until very tender.
- Drain the cooked carrots and puree in a blender, food processor, or food mill until smooth, yielding about 2 cups.
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the pureed carrots, beaten eggs, sweetened condensed milk, pumpkin pie spice, and a dash of salt. Mix well.
- Pour the mixture into the unbaked 9-inch pastry shell.
- In a separate bowl, mix the brown sugar, melted margarine or butter, and chopped pecans.
- Spread the pecan mixture evenly over the carrot filling.
- Bake in the preheated oven for about 40 minutes or until the filling is set and the crust is golden brown.
- Allow to cool before serving.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract to the filling mixture. If you don't have pumpkin pie spice, a mix of cinnamon, nutmeg, and ginger can be used instead. For a healthier twist, substitute the sweetened condensed milk with coconut milk and a bit of maple syrup for sweetness. This pie is also a great way to use up leftover cooked carrots.
Serving Suggestions
Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with a warm cup of tea or coffee. For a delightful brunch option, enjoy it alongside Fluffy Apple Pancakes or as a sweet ending to a meal featuring Coot In Cream Gravy With Green Beans. Garnish with additional chopped pecans for a crunchy texture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in the microwave for about 30 seconds, or warm them in an oven preheated to 350°F (175°C) for about 10 minutes until heated through. This pie can also be served cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Zenith Carrot Pecan Crunch Pie contains roughly 743 calories, with 10g protein, 133g carbohydrates, and 22g fat. It is an excellent source of vitamin A (66% of the Daily Value), calcium (33% of the Daily Value), and protein (21% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1191mg per serving (52% 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 make this pie ahead of time?
Yes, you can prepare this pie a day in advance. After baking, allow it to cool completely, then cover it tightly and refrigerate. This allows the flavors to meld nicely. Just reheat before serving, or enjoy it chilled for a refreshing dessert.
What can I substitute for the pecans?
If you're allergic to pecans or prefer a different nut, walnuts or almonds can be great substitutes. You could also omit the nuts entirely for a nut-free version, though the pie will lose some crunch. Consider adding a sprinkle of granola on top before serving for a similar texture.
Can I use frozen carrots instead of fresh?
Yes, frozen carrots can be used as a convenient alternative. Thaw and drain them before pureeing, ensuring you have about 2 cups of pureed carrots. This will save time in preparation while still delivering a delicious flavor in the pie.
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).