ell.
Bake in unbaked pie shell 10 minutes at 450
Peel cushaw.
Cut in pieces and cook until done.
Mash to get all lumps out.
Beat egg yolks until foamy; add to cushaw with sugar, milk and spices.
Keep egg whites for top.
Cook mixture on top of stove, stirring to keep eggs mixed until thickened.
Pour into unbaked pie shells and bake according to package directions. Beat egg whites until stiff.
Add a little sugar and vanilla. Spread over pie and brown.
Cook cushaw in water until tender.
Drain.
Add the butter, sugar and cream, beating with mixer after each addition.
Add eggs and salt.
Pour into crusts.
Grate nutmeg on top.
(You have to use whole nutmeg, freshly grated, to get the right flavor.
A basic cream pie with a cup of cushaw added is also delicious.) Bake old fashioned pie at 350\u00b0 until filling sets.
Mix sugar, cornstarch, cinnamon, salt and cloves together. Add beaten eggs; add cushaw and cream, then put into an unbaked pie shell.
Bake at 350\u00b0 for 40 minutes or until done.
Bake in unbaked pie crust for 1 hour at 350\u00b0 or 400\u00b0.
Add drained and mashed cushaw, sugar, flour, margarine, vanilla and eggs.
Mix well.
Pour in unbaked pie shells.
Top with favorite spice.
Bake 30 minutes at 425\u00b0.
Will make 2 large pies.
Combine squash, milk, beaten egg yolks, sugar and seasonings. Fold in stiffly beaten egg whites.
Pour mixture into unbaked pastry shell.
Bake at 425\u00b0 for 10 minutes, then reduce to 350\u00b0 and bake until center of pie is set, about 45 minutes.
Serve pie with whipped cream or Cool Whip.
Mix well cushaw, sugar, butter, flour and eggs in mixing bowl. Blend in baking powder, cinnamon and vanilla.
Hand beat for five minutes.
Pour into two 9-inch unbaked pie shells.
Scatter nuts on top, if desired.
Bake at 350\u00b0 for 1 hour or until brown.
Mix all ingredients and place in pie shell.
Bake in 400\u00b0 oven until mixture is set.
ircles. Press dough into 2 pie pans and pour squash filling
Blend all together well.
Spray glass pie plate with Pam. Pour filling into plates and bake at 375\u00b0 until a table knife inserted in center of pie comes out clean.
Put all ingredients together.
Cook as for cream or chocolate pie.
Cook in a heavy saucepan, stirring constantly, on low heat until it thickens.
Pour into 9-inch baked pie shell.
Beat egg whites stiff with 1/4 teaspoon vinegar.
Add 1/3 cup sugar to egg whites and swirl over filling, sealing meringue well to pastry. Bake in slow oven at 325\u00b0 for 15 minutes, or until meringue is brown.
Combine
first
3 ingredients.
Mix well.
Pour into an unbaked pie
crust.
Bake at 350\u00b0 to 400\u00b0 for about 20 minutes or until crust is brown.
Cook all the ingredients over low heat until it begins to thicken.
Cool, then pour in an unbaked pie shell.
Bake at 350\u00b0 until edge of pie shell has browned.
Blend ingredients.
Add nutmeg to flavor.
Pour mixture into unbaked pie shell.
Bake at 425\u00b0 for 15 minutes.
Reduce heat to 350\u00b0 and bake 45 minutes or until silver knife inserted into filling comes out clean.
Cook on top of stove and pour into baked pie shell.
Makes 2 pies.
9 inch oven-proof pie dish by spraying with some
han the size of your pie pan. Remove top piece of
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.