Cushaw Pie

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Executive Chef
Jun 3, 2004
Prepare this pie ahead of time to take to the campground.

2-3 cups cooked cushaw, mashed
3/4 cup granulated sugar
3/4 cup brown sugar
5 beaten eggs
3 tablespoons margarine
2 tablespoons dark molasses
1 tablespoon pumpkin pie spice
1-1/4 teaspoons salt
1-1/4 cup milk

After cleaning, cut the unpeeled cushaw into smaller pieces. Now you can either boil these or bake in a 350º oven until tender. After cooling a bit, remove the meat from the skin and mash. Then add the remaining ingredients and mix until it's a smooth consistency.

Pour the mixture into a pie crust and bake in a 450º oven for 10 minutes, then crack open the oven door to cool it down.

When the oven temperature reaches 350º, shut the door and continue baking at 350º until a knife or toothpick inserted in the middle comes out clean, about 30-45 minutes depending on pie size.

When the pie is done let it cool on a rack, then place it in the refrigerator to set several hours before serving.
Servings: 8
Preparation time: 2 hours
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