Lemon Rum Squash Pie Recipe
Ingredients
| 1 deep 10" unbaked, unpricked pie shell | ||
| Squash | 1 1/2 Cup (16 tbs), mashed | |
| White sugar | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| 1/2 tsp grated lemon rind | ||
| Ground ginger | 3/4 Teaspoon | |
| Ground cinnamon | 3/4 Teaspoon | |
| Nutmeg | 1 Teaspoon, freshly grated | |
| Salt | 1/4 Teaspoon | |
| Rum | 1 Tablespoon | |
| Heavy cream | 3/4 Cup (16 tbs) | |
| Molasses | 1/4 Cup (16 tbs) | |
| Eggs | 2 , Well beaten | |
| Milk | 1 Cup (16 tbs) | |
| Whipped cream | ||
Directions
Chill the pie shell.
Combine all the ingredients except the eggs and milk in a large bowl.
Beat the eggs and the milk together, strain into the other ingredients.
Blend together.
Pour into the pie shell.
Bake at 450 degrees for 10 minutes, reduce heat to 350 degrees, and bake 40-50 minutes or until the tip of a knife inserted in the middle comes out clean.
Cool and serve with whipped cream.
Combine all the ingredients except the eggs and milk in a large bowl.
Beat the eggs and the milk together, strain into the other ingredients.
Blend together.
Pour into the pie shell.
Bake at 450 degrees for 10 minutes, reduce heat to 350 degrees, and bake 40-50 minutes or until the tip of a knife inserted in the middle comes out clean.
Cool and serve with whipped cream.
Chef
