>From the Betty Crocker website...

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Nutty Squash Pie
 A press-in-the- pan crust makes a pumpkin pie cousin extra easy.
 
Prep Time:20 min  
Start to Finish:3 hr 30 min  
Makes:8 servings 

Nut Cookie Crust 
1/2        cup butter or margarine, softened 
1/3 cup packed brown sugar 
1 1/4 cups Gold Medal® all-purpose flour 
1/2 cup chopped nuts 
1/2 teaspoon vanilla 
1/4 teaspoon salt 
1/4 teaspoon baking soda 
 
Squash Filling 
2 eggs 
1 cup cooled mashed cooked squash 
3/4 cup packed brown sugar 
1 teaspoon ground cinnamon 
1/2 teaspoon salt 
1/4 teaspoon ground cloves 
1/4 teaspoon ground ginger 
1/4 teaspoon ground nutmeg 
1 can (12 ounces) evaporated milk 
 
 
   
Heat oven to 425ºF. In large bowl, mix butter and 1/3 cup brown sugar. Stir in 
all remaining Nut Cookie Crust ingredients just until crumbly. Press crust 
mixture on bottom and side of ungreased deep-dish pie plate, 9x1 1/2 inches, or 
regular pie plate, 9x1 1/4 inches, building up 1/2-inch edge (high edge is 
necessary to prevent filling from running over).
  
 In large bowl, beat eggs slightly. Stir in all remaining Squash Filling 
ingredients except milk until smooth. Gradually stir in milk. Pour into crust. 
Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  
 Bake pie 15 minutes. Reduce oven temperature to 350ºF. Bake 45 to 55 minutes 
longer or until knife inserted near center comes out clean. Cool completely on 
wire rack, about 2 hours. Store covered in refrigerator. 
 
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~~~***Rhonda G in Missouri***~ ~~
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