Carrot pecan crunch pie is a delicious dessert that combines the sweetness of carrots with the nutty flavor of pecans in a crispy, crunchy crust. This classic pie is perfect for potlucks, holiday gatherings, or a special treat. With its vibrant orange color and irresistible flavor, carrot pecan crunch pie is sure to be a hit with family and friends.
Here are our top 5 tried and tested recipes!
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 :
PECAN CRUNCH PIE
A family favorite, this recipe is from my oldest sister's mother-in-law, Jewel, who was, in fact, a JEWEL! Enjoy!
Provided by Trixie735
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Thoroughly grease (with butter) a deep dish pie tin.
- Beat egg whites until stiff, adding sugar small amounts at a time.
- Add crushed crackers, pecans and vanilla, mising thoroughly (by hand so as to not break down the egg whites).
- Pour into generously greeased 9" deep dish pie pan.
- Bake at 350 for 30 minutes.
- Top with Cool Whip when fully cool.
Nutrition Facts : Calories 215.9, Fat 9.3, SaturatedFat 1.1, Sodium 93.6, Carbohydrate 31.8, Fiber 1.2, Sugar 26.2, Protein 2.9
PECAN-TOPPED CARROT PIE RECIPE - (4.4/5)
Provided by Tom421
Number Of Ingredients 10
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.
CARROT CAKE WITH PECAN FROSTING
My husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. -Adrian Badon, Denham Springs, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream shortening and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in pineapple. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in carrots., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Stir in pecans., Spread frosting between layers and over top and sides of cake. Refrigerate until serving.
Nutrition Facts : Calories 557 calories, Fat 27g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 358mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- Use fresh carrots. Fresh carrots have a sweeter flavor and are more tender than older carrots.
- Grate the carrots finely. This will help them cook evenly and prevent them from becoming tough.
- Don't overcook the carrots. Overcooked carrots will be mushy and lose their flavor.
- Use a combination of brown sugar and white sugar. Brown sugar will give the pie a richer flavor, while white sugar will help to prevent the pie from becoming too sweet.
- Don't skimp on the nuts. Pecans add a delicious crunch and flavor to the pie.
- Use a deep-dish pie plate. This will help to prevent the pie from overflowing.
- Let the pie cool completely before slicing and serving. This will help to prevent the pie from falling apart.
Conclusion:
Carrot Pecan Crunch Pie is a delicious and easy-to-make pie that is perfect for any occasion. The combination of sweet carrots, crunchy pecans, and creamy filling is sure to please everyone. With just a few simple ingredients, you can create a pie that will be the hit of your next party or gathering.
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