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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 8 |
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After moving from New York to Georgia, I had many opportunities to make pecan pie. This recipe stuns the Southerners when I tell them carrots are the secret ingredient! Susan Elise Jansen, Smyrna, Georgia 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) |
pecan topping: |
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 near the center comes out clean. Cool completely. Store in the refrigerator. Yield: 8-10 servings.
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