Great Grandmas Carrot Pecan Pie Recipes

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely., For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.

Steps:

• Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 minutes or until tender. Drain and cool., Place the carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling. , Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refrigerate leftovers.

Steps:

• Combine carrots, brown sugar, sweetened condensed milk, eggs, spices. Beat for 3 minutes.
• Pour into prepared pie crust.
• Mix brown sugar, butter, and pecans. Sprinkle on top of pie.
• Bake 25 minutes, 375 degrees while covered with tin foil. Remove tin foil and bake 20-25 minutes.
• It is done when a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 300*. Mix all of the ingredients together, & pour filling into a 9" unbaked pie shell. Bake for 45 minutes or until set.

Steps:

• Melt butter. In a medium bowl, add butter, Karo syrup and sugar and mix well.
• Add beaten eggs, vanilla,nuts & salt.
• Pour into a pie shell and bake at 350 degrees for 35-45 minutes. You can do a toothpick test which should be only slightly wet.
• Caryn's note: This is the recipe as Keith sent it to us. I basted the edges of the pie crust with a tiny bit of egg white that I reserved and covered it with my pie ring (you could use foil) until the last 15 minutes of cooking. And, I had to cook the pie for about an hour before a toothpick test revealed the moist toothpick. As the pie cools, it will set more so don't be alarmed if the center jiggles a little. As I recall, it didn't cut extremely clean, but it sure was good!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
• To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
• Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.

Steps:

• Heat oven to 400.
• Beat eggs.
• Add sugar and flour until sugar is dissolved.
• Add syrup, melted butter, pecans and vanilla. Mix well.
• Pour into pie shell.
• Beginning at outer edge of filling, place a row of pecan halves around top. Continue with other rounds until top is covered.
• Carefully place pie in oven.
• Bake at 400 for 15 minutes. Reduce heat to 350.
• Make a tent of aluminum foil; place over pie. Be careful not to touch filling!
• Bake around one more hour, or until filling is set.
• Remove from oven.

Steps:

• Preheat oven to 350°F
• Cream together butter and brown sugar.
• Beat in eggs, one at a time.
• Stir in corn syrup, vanilla and pecans. (You can add a bit more if you want!)
• Bake for 50 to 60 minutes. I would suggest putting the pie on a lined cookie sheet, it may overflow.
• Share with family and friends!

Steps:

• Beat egg whites until very fluffy.
• Add baking powder.
• Very slowly add sugar while mixer beats (will become thick and heavy).
• With rubber spatula, fold in cracker crumbs (you can roller crackers in a plastic bag to make fine crumbs).
• Fold in nuts and vanilla.
• Pour into greased 8" or 9" round pie pan. Bake in a preheated 350 degree oven for 30 minutes. Do not under-bake, will puff up and then settle and crack.
• Cool, then chill in refrigerator.
• Night before or early morning, seal to edge with whipped cream.
• Decorate with fine graham cracker crumbs. This is even better the longer it sits with the whipped cream on it to soften it all the way through.