As we approach winter and the holidays, here's one of EJ's favorite recipes.
½ c brown sugar
¼ c butter, melted
1 c chopped pecans
1 pie shell
4 c carrots
1 can (14 oz) sweetened condensed milk
1 tsp pumpkin pie spice
1 pinch salt
1. Topping: Mix together first 3 ingredients
2. Carrot Custard: Steam carrots until tender. Drain and cool. Put in blender with last 4 ingredients. Blend until smooth.
3. Pour carrot mixture in pie shell and top with topping. Bake at 375° for 45 minutes.