Full of beta-carotene and vitamin A, carrots are the perfect ingredient for your Easter desserts. This carrot and pecan pie is as delicious as it is beautiful, so it will look perfect on your holiday table!
Prep Time
1 hour and 25 minutes
Ingredients for Carrot Pecan Pie:
Method of preparing the Carrot Pecan Pie:
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Preheat the oven to 400°F (200°C) and line a baking sheet with some parchment paper.
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Toss the carrots in coconut oil and a pinch of salt and arrange them on the baking sheet. Roast the carrots for 20-25 minutes – the carrots should be lightly browned and soft. Let cool.
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Place the carrots in a food processor and process until as smooth as possible.
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Transfer the blended carrots to a large bowl and add the condensed milk, 1/4 teaspoon salt, and 2 tsp vanilla extract. Beat in 2 eggs and set aside.
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In a small pot over low heat, melt the butter. Add the brown sugar and stir until melted. Transfer to a medium bowl and cool for a couple of minutes. Add the last egg, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt.
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Lay the pie crust into a pie dish. Add the carrot mixture to the prepared pie crust. Pour the brown sugar mixture over the carrot layer and spread evenly. Top with pecans.
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Bake for 40-45 minutes – the carrot portion should be just about set in the middle. Allow the pie to cool completely, then place in the fridge.
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