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  • Parsnip Pie

    1 vote
    Parsnip Pie
     
    by Michele Grason
    5 recipes
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    Ingredients

    • 4 cups trimmed, peeled and coarsely chopped parsnips (about 1.75 lbs)
    • 1 ¼ cups half and half
    • 3 large eggs
    • 1 cup light brown sugar
    • 1/3 cup granulated sugar
    • ½ stick unsalted butter, melted
    • 1 tablespoon fresh lemon juice
    • 2 teaspoons grated lemon zest
    • 2 teaspoons pumpkin pie spice
    • ¾ teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 single crust pie crust, part baked

    Directions

    1. Preheat over to 375F, Bake the pie crust. Allow pie crust to cool.
    2. Boil parsnips in lightly salted water until tender (12-18 minutes). Drain, let cool for 10 minutes.
    3. Combine parsnips and half & half in food processor, and blend until smooth.
    4. Add eggs, sugars, lemon juice and zest and process again until smooth. Add spices, salt and vanilla and process again until smooth.
    5. Pour filling into cooled pie crust. Place in center oven rack and bake for 30 minutes. Reduce oven temperature to 350F, rotate pie 180 degrees and bake for additional 20-25 minutes until the edges have puffed and started to crack. When done the center of the pie will be firmly set.

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