Stedding Tsofu Carrot Pie
Sweet carrot pie from the Ogier gardens, topped with crunchy pecan streusel.
Special Equipment
- Large sauce pan (for cooking carrots)
- Blender
- Pie plate
- Pie shield or aluminum foil
Ingredients
- 1 9" pie crust unbaked
- 4 cups sliced fresh carrots*
- 14 oz can of sweetened condensed milk
- 1 tsp pie spice
- ½ tsp ground cinnamon
- dash table salt
Pecan Streusel Topping
- 1 cup chopped pecans (or substitute walnuts)
- ½ cup brown sugar packed
- 3 Tbsp butter MELTED
Instructions
- Cook carrots: Add 2" of water to a large saucepan. Add carrots. Bring to a boil. Reduce heat; cover and cook 9-11 minutes or until tender. Drain and cool.
- Preheat oven to 375 F.
- Make filling: Place the carrots, sweetened condensed milk, eggs, spices, and salt in a blender. Cover and process until pureed, then process for 1 additional minute.
- Pour filling into pie crust.
- Make topping: In a small bowl, mix together the nuts, brown sugar, and melted butter. Carefully pour topping over the carrot filling.
- Cover edges of the pie with a pie shield or a ring of aluminum foil to keep them from burning.
- Bake at 375 F for 45-55 minutes or until a knife inserted near the center comes out clean and edges are brown. Cool on a wire rack.
Notes
* Can substitute pre-cooked carrots and skip the first step if you have leftovers to use up.
Store any leftovers in the fridge.
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