Pecan Carrot Pie Recipe
- 2 cups sliced carrots
- 1 cup water
- 1 cup half-and-half cream
- 1/4 cup butter or margarine, softened
- 1/2 cup packed brown sugar
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground ginger
- 1 (9 inch) unbaked pastry shell
- PECAN TOPPING:
- 2 tablespoons butter or margarine
- 1 tablespoon brown sugar
- 1 cup chopped pecans
- In a saucepan, simmer carrots in water for 20 minutes or until tender; drain. Place carrots and cream in a blender; cover and process until smooth. In a mixing bowl, cream butter and brown sugar. Add eggs, nutmeg, cinnamon, salt, ginger and carrots; mix well. Pour into pastry shell. Bake at 450 degrees F for 15 minutes.
- For topping, melt butter in a small saucepan. Stir in brown sugar until dissolved. Add pecans; stir until coated, about 2 minutes. Spoon over carrot filling. Reduce heat to 325 degrees F, bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator.
