Mirliton Pie Recipes

NEW ORLEANS MIRLITON PIE

Steps:

• With shortening grease a 9 inch glass pie pan. Preheat oven to 350 degrees. with cheesecloth or fine strainer, strain about 7 ounces of liquid from 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 mixture into prepared pie pan and bake for 50-55 minutes, until pie is a dark golden brown on top and bottom. Pie is ready when toothpick or knife is inserted into the center and comes out clean. Serve hot or cold topped with whipped cream. Optional: add shredded coconut

MIRLITON PIE

Steps:

• Peel mirlitons under cool running water and remove seed.
• Dice and boil until tender and easy to mash. Drain well and return to pot and mash with a potato masher.
• Put mashed mirliton in a clean, lint free dish towel and twist to squeeze out most of the liquid.
• 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.
• 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, 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.
• Serve hot or cold with whipped cream. *Variation: Add shredded coconut to mixture if desired.

MIRLITON

Steps:

• Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
• When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
• Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.