HomePies Pecan Carrot Pie

Pecan Carrot Pie

Posted in : Pies on by : Daphne


2 cups sliced carrots1 cup water1 cup half-and-half cream1/4 cup butter or margarine, softened1/2 cup packed brown sugar2 eggs1/2 tsp ground nutmeg1/2 tsp ground cinnamon1/4 tsp salt1/8 tsp ground ginger1 (9 inch) unbaked pastry shellTopping:2 tbs butter or margarine1 tbs brown sugar1 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.