 |
|
|
|
 |
|
 |
| |
| Home -> [Desserts, Puddings & Custards, Squash, Tarts & Pies, Vegetables] -> [Custard squash pie Recipe] |
Custard squash pie
|
| Artist: |
_ |
Yield: |
8 |
| Categories: |
Desserts, Puddings & Custards, Squash, Tarts & Pies, Vegetables |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| | PHILLY.INQUIRER | | 1
| lbs | Butternut squash, to 2 lbs. | | 4
| | Eggs | | 1 1/2
| cup | Whipping cream | | 2
| tsp | Cinnamon, ground | | 1/2
| tsp | Nutmeg, ground | | 1
| cup | Brown sugar, firmly packed | | 1
| | Unbaked 9" pie shell | | | Sweetened whipped cream |
|
Procedures:
| 1 | Preheat oven to 350 deg.prepare and bake squash.scrape cooked squash from shell,and whirl in a blender until smooth.measure 2 cups squash and spoon into a strainer,let stand for about 10 minutes to drain off excess liquid.. | | 2 | In a large bowl,beat together eggs,whipping cream,cinnamon,and nutmeg.stir in squash and sugar to taste.pour squash mixture into pie shell,and bake until custard appears set in the center,about 1 hour to 1 hour and 10 minutes.top with whipped cream.makes 8 servings.. |
|
|
|
|
|
|
|
|
|
|
