Be the first to A camping recipe from Lee Patterson. Prepare this pie ahead of time to take to the campground.
Cook Time: 2 hours
Ingredients:
- 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
Preparation:
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.
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
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