Carrot custard filling topped by crunchy pecan streusel--unusual and delicious!

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Recipe Summary

Servings:
8
Yield:
1 pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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, pumpkin pie 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.

Nutrition Facts

523 calories; protein 8.4g 17% DV; carbohydrates 60.2g 19% DV; fat 29.2g 45% DV; cholesterol 78.4mg 26% DV; sodium 323.5mg 13% DV. Full Nutrition
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Reviews (9)

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Most helpful positive review

Rating: 5 stars
12/10/2003
What a wonderfully simple and delicious pie - sweet but not candy-like. And so quick to make! My husband who likes old-fashioned cooking really enjoyed this one. We ate it warm and then enjoyed it cold too. I'll make it often. Maybe next time I'll try throwing a few raisins and pecans into the custard as well. Thanks for submitting this recipe - it's definitely a "keeper"! Read More
(17)
11 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/09/2003
What a wonderfully simple and delicious pie - sweet but not candy-like. And so quick to make! My husband who likes old-fashioned cooking really enjoyed this one. We ate it warm and then enjoyed it cold too. I'll make it often. Maybe next time I'll try throwing a few raisins and pecans into the custard as well. Thanks for submitting this recipe - it's definitely a "keeper"! Read More
(17)
Rating: 5 stars
02/07/2007
This was YUMMY!!!!! So good!!! Definitely a keeper. Instead of pumpkin pie spice I added 1 tsp. cinnamon 1/2 tsp. each of nutmeg and giner and 1/4 tsp. cloves. DELICIOUS!!!! Read More
(9)
Rating: 5 stars
10/24/2007
This pie has been a huge hit everywhere I take it! I've found that the topping is best if the pecans have been finely chopped it melts evenly distributed on top and every piece has the same amount of crunch. Read More
(8)
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Rating: 4 stars
01/24/2007
I followed this recipe as is and think it has a lot of potential! The filling made was actually enough to fill 2 pre-made Pillsbury pie crusts. In the future I would definitely make my own crust or maybe try it with graham cracker. For the filling itself I would add a lot more spices (cinnamon nutmeg cloves ground ginger). Overall a wonderful unique recipe. Can't wait to try it again! Read More
(3)
Rating: 4 stars
12/09/2008
the flavor was excellent but the recipe lost a star for looks and texture. the filling does not look that appealing and is not smooth like pumpkin pie filling. it sure is good though. i didn't have pumpkin pie spice so i used the spices mentioned in a previous review and it was delicious! Read More
(2)
Rating: 4 stars
02/28/2008
Very good with or with out the nuts on top. Read More
(2)
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Rating: 5 stars
09/08/2009
The bomb. Did not put the topping on still beats pumpkin pie nice texture. Read More
(1)
Rating: 4 stars
11/05/2007
I really liked this pie. It tasted like a pumpkin or sweet potato pie. I used a graham cracker crust. The topping was just a little too sugary for my taste so I will probably use a little less brown sugar next time. I will definitely be making this at Thanksgiving though. Read More
(1)
Rating: 5 stars
11/24/2006
What a delightful pie! Everyone at our Thanksgiving Dinner party loved this pie. It tastes simular to pumpkin pie and if you don't tell anyone they probably will think that it is pumpkin. However I personally liked it much better than pumpkin pie and it is prettier because the color is richer. My 7 year old granddaughter thought it was "supper cool" that it was made from carrots and the pecans from our own back yard. I liked it even better the next day when it was cold from the refrigerator. But that may have only been because I was so full from our Thanksgiving meal to enjoy it fully on the first day. Read More
(1)
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