Pecan Carrot Pie

Name: Pecan Carrot Pie
Ingredients: 2 cups sliced carrots; 1 cup water; 1 cup half-and-half cream; 1/4 cup butter, 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 unbaked pastry shell (9 inches); 2 tablespoons butter; 1 tablespoon brown sugar; 1 cup chopped pecans

14 ingredients

2 steps

Ingredients

2 cups sliced carrots
1 cup water
1 cup half-and-half cream
1/4 cup butter, 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 unbaked pastry shell (9 inches)
2 tablespoons butter
1 tablespoon brown sugar
1 cup chopped pecans

Directions

1

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 bowl, cream butter and brown sugar. Add eggs, nutmeg, cinnamon, salt, ginger and carrots; mix well. Pour into pastry shell. Bake at 450° for 15 minutes.
2

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°, bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool completely. Store in the refrigerator.