Carrot Pecan Pie
Yes, yes another carrot pie
Last week I posted a yummy recipe for a Carrot Galette - a savory carrot pie. Today I'm introducing you to my sweet Carrot Pecan Pie. This non-traditional twist on spring desserts features sweet roasted carrots with a pecan topping. The carrots are the main attraction with the pecan topping adding a wonderful crunch and brown sugar flavor.
I made this both with a homemade crust and a frozen store bought - both were yummy so do what works best for you. I recommend blind baking the crust so you don't have a soggy bottom!
Carrot Pecan Pie
This non-traditional twist on a spring dessert featuress sweet roasted carrots with a pecan topping
Serves: 10
- 9 inch pie crust*
- 1 1/2 pounds carrots, peeled, halved vertically, cut into 1/2 inch pieces
- 1 tablespoon coconut oil, melted
- 14 ounce can sweetened condensed milk
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 3 large eggs, divided
- 4 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 2/3 cup chopped pecans
- 1/2 teaspoon salt, divided
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper
- Place the carrots on the baking sheet and toss with coconut oil and a pinch of salt
- Roast for 25 - 35 minutes - the carrots should be lightly browned and soft
- Remove the carrots from the oven and allow to cool for a few minutes
- Place the carrots in a food processor and process until as smooth as possible - I still had a little texture to mine, which I liked
- Transfer the carrots to a large bowl and add the sweetened condensed milk, cinnamon, 1/4 teaspoon salt and vanilla extract. Lightly beat two eggs and add them to the bowl. Stir everything together with a wooden spoon
- In a small pot over low heat, melt the butter. Add the brown sugar and stir until melted into the butter. Transfer to a medium bowl and cool for a few minutes. Add the last egg, 1/2 teaspoon vanilla extract and 1/4 teaspoon salt
- Add the carrot mixture into the prepared pie crust. Pour the brown sugar mixture over the carrot layer and spread evenly, if necessary. Top with pecans
- Bake for 40 - 45 minutes - the carrot portion should be just about set in the center
- Allow the pie to cool completely and store in the refrigerator
* Blind bake the crust before filling