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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cushaw Pie Recipe

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This recipe for Cushaw Pie is from Leslie and Ben's Recipes for Love and Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Three cups of cooked cushaw squash, mashed
3/4 cup granulated sugar
3/4 cup brown sugar
5 beaten eggs
3 tbsp. melted butter
2 tbsp. dark molasses
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1 1/4 tsp. salt
1 12 ounce can of evaporated milk
2 nine inch uncooked pie crusts
Directions:
Directions:
Wash the cushaw squash, remove the seeds, and cut into quarters. Bake the cushaw on a baking sheet in a 350º oven until the squash is tender, about a hour. Once the squash is cooked, scrape the flesh from the rind and mash.

To the mashed squash, add the remaining ingredients and stir until blended. Pour half of the mixture into each uncooked pie crust.
Bake the pies in a 400º oven for ten minutes. Reduce the oven to 350º and bake until a knife inserted into the pie comes out clean, about 30 minutes.
Remove pies from the oven to cool. Place in refrigerator for several hours to cool. Slice and serve with sweetened whipped cream.
Personal Notes:
Personal Notes:
Cushaw pie is an East Texas favorite and much requested in our house. We prefer it to pumpkin pie because it is much less dense and more flavorful than pumpkin pie.

 

 

 

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