Carrot Pecan Crunch Pie - cooking recipe

Ingredients

1 1/2 lb. carrots, cut up
2 eggs
1 (14 oz.) can sweetened condensed milk
1 Tbsp. pumpkin pie spice
dash of salt
1 unbaked 9-inch pastry shell
1/2 c. brown sugar
1/4 c. butter
1 c. chopped pecans

Preparation

Cook carrots until tender (30 minutes); drain.
Puree in blender until smooth.
Combine eggs, sweetened condensed milk, pie spice and salt in bowl.
Add carrots.
Mix well and turn into pastry shell.
Mix brown sugar and butter; stir in pecans. Sprinkle evenly over pie.
Cover edge of pie with foil.
Bake at 375\u00b0 for 25 minutes.
Remove foil.
Bake additional 20 to 25 minutes.
Makes 8 servings.
Very good; tastes like pumpkin pie.