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mirliton pie

42 Pinches 3 Photos
StillWild avatar
Bayou Country, LA
Updated on Mar 24, 2014

Dr. Lance Hill (the Mirliton Man) was given this recipe by a neighbor over 25 years ago in Algiers, LA. This can be made with or without the pie crust and is similar to banana bread or bread pudding. Also called Chayote and Vegetable Pear, it is part of the squash family but you'd never believe you were eating squash with it's mild sweet flavor. Mirlitons are most commonly stuffed with a mixture of seasonings, herbs and ground meat or seafood.

prep time 20 Min
cook time 1 Hr 30 Min
method Bake
yield 6-8 slices

Ingredients

  • 3 large mirlitons, seed removed, peeled, boiled, and mashed
  • 1 stick butter, softened
  • 3/4 cup sugar
  • 1 cup bisquick mix
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 1 cup pecan pieces
  • 1 - uncooked pie crust (optional)

How To Make mirliton pie

  • Step 1
    Peel mirlitons under cool running water and remove seed.
  • Step 2
    Dice and boil until tender and easy to mash. Drain well and return to pot and mash with a potato masher.
  • Step 3
    Put mashed mirliton in a clean, lint free dish towel and twist to squeeze out most of the liquid.
  • Step 4
    If not using a pie crust, grease a 9-inch glass pie pan or square baking pan with shortening or margarine. Preheat oven to 350 degrees.
  • Step 5
    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.
  • Step 6
    Pour into prepared pan, or into pie crust 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.
  • Step 7
    Serve hot or cold with whipped cream. *Variation: Add shredded coconut to mixture if desired.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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