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New Orleans 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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