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| SQUASH PIE |
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- 9-inch pie crust
- 2 cups mashed squash
- 1 cup milk
- 3 egg yolks, beaten
- ½ cup sugar
- 1¼ teaspoon cinnamon
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- ¼ teaspoon cloves
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- 3 egg whites, stiffly beaten
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Line a pie pan with pie crust and pinch with fingers to make
a fancy edge. Mix the squash and milk together. Add the yolks.
Add the sugar mixed with the cinnamon, clove, ginger, nutmeg,
and salt. Mix well. Fold in the egg whites. Turn into pie pan.
Bake at 450° F. 10 minutes, reduce to 375° F. and bake
20 minutes longer or until the filling is firm. |
Purchase pie
cookbooks
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