Custard squash pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| I.E.S.JJGF65A----- | ||
| PHILLY INQUIRER----- | ||
| 1 | pounds | Butternut squash -- to 2 lbs |
| ½ | teaspoon | Nutmeg -- ground |
| 4 | Eggs | |
| 1 | cup | Brown sugar -- firmly |
| Packed | ||
| 1½ | cup | Whipping cream |
| 1 | Unbaked 9\" pie shell | |
| 2 | teaspoons | Cinnamon -- ground |
| Sweetened whipped cream | ||
Directions
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..
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...
Recipe By :
File