Mirliton Pie Recipe
The Mirliton Man was given
this recipe by a neighbor, Mrs. Simons, 25 years ago in
Algiers. He changed it a bit, and strains the pulp for a
lighter result. The pie is similar to banana bread, and his
children used to request it instead of birthday cake.
Peel and cut mirlitons under cool running water.
3 mirlitons, (seed removed)
cooked, peeled, mashed
1 stick butter, softened
3/4 cup sugar
1 cup Bisquick
2 eggs, lightly beaten
1 teaspoon cinnamon
2 teaspoons vanilla
1 cup pecan pieces
With shortening, grease a 9-inch glass pie pan. Preheat oven
to 350 degrees.
With cheesecloth, a ricer or a fine strainer, strain about 7
ounces of liquid from the mirliton pulp. Beat together
softened butter and sugar until light and creamy. By hand, mix
in Bisquick, mirliton pulp and eggs. Then add cinnamon,
vanilla and pecan pieces.
Pour into prepared pan and bake for 50-55 minutes, until the
pie is a dark golden brown on top and bottom. Pie is ready
when a knife inserted into the center comes out relatively
clean. Serve hot or cold with whipped cream.
Makes 6 to 8 servings
Variation: Add coconut.
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