Parsnip Pie Recipe
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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
- Preheat over to 375F, Bake the pie crust. Allow pie crust to cool.
- Boil parsnips in lightly salted water until tender (12-18 minutes). Drain, let cool for 10 minutes.
- Combine parsnips and half & half in food processor, and blend until smooth.
- Add eggs, sugars, lemon juice and zest and process again until smooth. Add spices, salt and vanilla and process again until smooth.
- 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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