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Carrot Walnut Pie is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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2 (16 ounce) cans diced carrots, drained
2 eggs, beaten
1 (14 ounce) can (1 1/4 cups) sweetened condensed milk
1 tablespoon pumpkin pie spice
Dash of salt
1 unbaked 9 inch pastry shell
1/2 cup brown sugar, packed
1/4 cup margarine or butter, melted
1 cup chopped walnuts
Puree carrots in blender or food processor until smooth. You should have about 2 cups. In a large mixing bowl, combine eggs, sweetened condensed milk, pie spice, and salt. Add carrots; mix well. Turn into pastry shell. In a small bowl, combine brown sugar and margarine; stir in walnuts. Sprinkle evenly over pie. Cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil; bake for 20 - 25 minutes more, or until a knife inserted near the center comes out clean. Cool on wire rack.
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