Try this CARROT CAKE PECAN PIE recipe, or contribute your own.
Suggest a better descriptionMake the crust: In a large bowl, whisk together the flour, sugar, and salt. Add shortening by cutting in with pastry cutter or a knife until it resembles a coarse meal. Add vinegar milk and stir with a wooden spoon until it starts to form a dough. Squeeze with hands to form a smooth flattened disc of dough, wrap in plastic and chill for 30 minutes.
Preheat oven to 350 degrees.
Roll pie crust dough out on a floured surface and fit to a 9-inch pie plate. Transfer to pie plate, gently press to fit, and crimp the edges if desired.
Pour pecans and carrots into the bottom of the crust.
In a medium bowl, beat sugars, corn syrup, eggs, butter, vanilla, and salt. Pour over the pecans in the crust. Cover with foil and bake for 50 minutes.
Remove foil, then bake 20 more minutes, or until browned and no longer jiggly. Place on wire rack to cool completely.
Once cool, make the frosting. In a small bowl, beat the butter, cream cheese and vanilla extract until fluffy. Slowly add the powdered sugar 1/4 cup at a time until it reaches desired consistency. Beat until the mixture is smooth and creamy.
Serve pie with a dollop of frosting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1720g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 3008 | ||
Calories from Fat: 1603 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 178.1g | 237 % | |
Saturated Fat 94.8g | 474 % | |
Monounsaturated Fat 58.4g | ||
Polyunsanturated Fat 12.1g | ||
Cholesterol 344.1mg | 106 % | |
Sodium 58538.5mg | 2019 % | |
Potassium 2055.8mg | 54 % | |
Total Carbohydrate 352.3g | 104 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 343.8g | ||
Protein 25.6g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3008
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