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Carrot Pie With Creamy Pecan Glaze

desserts, pies, vegetables

2 cups mashed cooked carrots; about 1 pound
3/4 cup lightly packed brown sugar
1 1/2 cups evaporated milk
2 eggs; lightly beaten
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 unbaked 9-inch deep dish pie shell
----Glaze----
1/3 cup packed brown sugar
1/4 cup whipping cream
1/2 cup chopped pecans

In large bowl, combine carrots, sugar, evaporated milk, eggs, cinnamon, allspice, ginger and nutmeg. Stir to blend well and pour into pastry shell. Bake in 400°F oven for 40 minutes. If crust browns too quickly, protect edge with strips of foil. Glaze: In small saucepan, combine sugar with cream and bring to boil spread over pie and sprinkle with pecans. Return to 400°F oven and bake for 5 minutes longer. Let cool and serve chilled.

Contributor: Canadian Living's Wintertime Cooking - March, 1986

Yield: 6 servings

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