Carrot pecan crunch pie Recipe

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Carrot pecan crunch pie

Artist:	_	Yield:	8
Categories:	Carrot, Desserts, Tarts & Pies	Rating:	0
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Ingredients:

1 1/2	lbs	Carrots, cut up or two 16-oz
		Cans diced carrots, drained.
2		Eggs, beaten
1		Milk, sweetened, condensed
		14-ounce can. (1 ?cups)
1	tbsp	Pumpkin pie spice
		Dash salt
1		Pastry shell, unbaked 9-in.
1/2	cup	Brown sugar, packed
1/4	cup	Margarine, melted
1	cup	Pecans, chopped

Procedures:

1	If using fresh carrots, cook carrots, covered, in about 1 cup water for 30 to 40 minutes or till very tender.
2	Drain.
3	Puree cooked or canned carrots in a blender, food processor, or food mill till smooth.
4	(you should have about 2 cups).
5	In a large mixing bowl combine eggs, sweetened condensed milk, pumpkin pie spice, and salt.
6	Add carrots; mix well.
7	Turn into pastry shell.
8	In a small bowl combine brown sugar and margarine or butter; stir in pecans.
9	Sprinkle evenly over pie.
10	Cover edge of pie with foil.
11	Bake in a 375f oven for 25 minutes.
12	Remove foil; bake for 20 to 25 minutes more or till a knife inserted near center comes out clean.
13	Cool immediately on a wire rack.
14	Makes 8 servings.
15	Nutrition information per serving: 547 cal.
16	9g pro., 66g carbo., 29 g fat, 87 mg chol., 308 mg sodium, 614 mg potassium, 4 g dietary fiber, u.s.
17	Rda: 489% vit.
18	A, 11% vit.c,18% thiamine, 20% riboflavin, 20% calcium, 10% iron.
19	Ah-choo in md. 1? 07:28 a