Yes, yes another carrot pie

Last week I posted a yummy recipe for a Carrot Galette - a savory carrot pie. Today I'm introducing you to my sweet Carrot Pecan Pie. This non-traditional twist on spring desserts features sweet roasted carrots with a pecan topping. The carrots are the main attraction with the pecan topping adding a wonderful crunch and brown sugar flavor.

I made this both with a homemade crust and a frozen store bought - both were yummy so do what works best for you. I recommend blind baking the crust so you don't have a soggy bottom!

Carrot Pecan Pie

This non-traditional twist on a spring dessert featuress sweet roasted carrots with a pecan topping

Serves: 10

Ingredients:

9 inch pie crust*
1 1/2 pounds carrots, peeled, halved vertically, cut into 1/2 inch pieces
1 tablespoon coconut oil, melted
14 ounce can sweetened condensed milk
2 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3 large eggs, divided
4 tablespoons unsalted butter
1/2 cup light brown sugar
2/3 cup chopped pecans
1/2 teaspoon salt, divided

Instructions:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper
Place the carrots on the baking sheet and toss with coconut oil and a pinch of salt
Roast for 25 - 35 minutes - the carrots should be lightly browned and soft
Remove the carrots from the oven and allow to cool for a few minutes
Place the carrots in a food processor and process until as smooth as possible - I still had a little texture to mine, which I liked
Transfer the carrots to a large bowl and add the sweetened condensed milk, cinnamon, 1/4 teaspoon salt and vanilla extract. Lightly beat two eggs and add them to the bowl. Stir everything together with a wooden spoon
In a small pot over low heat, melt the butter. Add the brown sugar and stir until melted into the butter. Transfer to a medium bowl and cool for a few minutes. Add the last egg, 1/2 teaspoon vanilla extract and 1/4 teaspoon salt
Add the carrot mixture into the prepared pie crust. Pour the brown sugar mixture over the carrot layer and spread evenly, if necessary. Top with pecans
Bake for 40 - 45 minutes - the carrot portion should be just about set in the center
Allow the pie to cool completely and store in the refrigerator