carrot pecan crunch pie

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie shell
• 1/2 cup packed brown sugar
• 1/4 cup butter, melted
• 1 cup chopped pecans
• 4 cups carrots, cut into 1 inch pieces
• 2 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon spice
• 1 pinch salt

Recipe

• 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, 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.