Difference between revisions of "Custard Squash Pie"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 14: | Line 14: | ||
* sweetened [[whipped cream]] | * sweetened [[whipped cream]] | ||
| − | == | + | ==Procedures== |
# Preheat over to 350 degrees F. | # Preheat over to 350 degrees F. | ||
# Beat eggs, whipping cream, cinnamon, and nutmeg together in large bowl. Stir in squash and brown sugar. | # Beat eggs, whipping cream, cinnamon, and nutmeg together in large bowl. Stir in squash and brown sugar. | ||
Latest revision as of 11:26, 15 July 2012
Info
Cook Time:
Serves: 8
Ingredients
- 4 eggs
- 1 1/2 cups whipping cream
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups cooked butternut squash
- 1 cup firmly packed brown sugar
- 1 unbaked 9-inch pie shell
- sweetened whipped cream
Procedures
- Preheat over to 350 degrees F.
- Beat eggs, whipping cream, cinnamon, and nutmeg together in large bowl. Stir in squash and brown sugar.
- Pour squash mixture into pie shell. Bake in 350oF. oven until custard appears set in center (about 60 to 70 minutes). Top with whipped cream
Source
- Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
