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Carrot pie with pecan topping

Stedding Tsofu Carrot Pie

Sweet carrot pie from the Ogier gardens, topped with crunchy pecan streusel.
5 from 1 vote
Course Dessert
Cuisine Ogier, Wheel of Time
Servings 8 slices

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.
Keyword autumn, summer, Thanksgiving
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