Cushaw Pie - A Southern Appalachian Tradition with Chantilly Cream
 
 
Similar to pumpkin pie, cushaw pie has a lighter, creamier texture and a more subtle flavour. This Southern Appalachian tradition needs to be on your holiday menu.
Author:
Recipe type: Dessert
Ingredients
  • Single pie crust recipe for a 9" deep dish pie pan
  • 2 1/2 cups cushaw cubes from seeded, peeled squash, boiled until tender but not mushy, drained and mashed
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar (I used organic)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (fresh grated is best)
  • 8 tablespoons butter
  • 1/4 cup heavy cream
  • 4 large eggs
  • 4 tablespoons all-purpose flour
Instructions
  1. Preheat the oven to 375° F.
  2. Place the cooked cushaw in the bowl of a mixer or food processor.
  3. Add all the other ingredients and mix until well combined and smooth.
  4. Pour the mixture into a prepared pie crust.
  5. Place the pie into the oven and bake for 35-50 minutes, or until the custard is set.
  6. You may need to put foil, or a pie crust shield over the crust at about 30 minutes to keep it from browning too much.
  7. When the custard is set (a toothpick inserted in the center should come out clean, or lightly touch the top to test for firmness), remove the pie from the oven and cool completely on a wire rack.
  8. Serve with your favourite whipped topping. I have provided a recipe for Chantilly Cream below.
Recipe by The Saucy Southerner at http://www.thesaucysoutherner.com/cushaw-pie-a-southern-appalachian-tradition-with-chantilly-cream/