| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | c | Cooked; mashed yams |
| 1/4 | c | Butter or parve margarine; melted |
| 3 | lg | Eggs |
| 1 | c | Orange juice |
| 1 | c | Sugar |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground nutmeg |
| 1 | ts | Vanilla extract |
| 1/4 | c | Bourbon* |
| 1 | 9-inch unbaked pie shell |
INSTRUCTIONS
from the Cook Book of Sisterhood of Har Zion Temple, Penn Valley, PA, B.F. Kay (and my friend Ann Brodsky) Preheat oven to 425 degrees. Combine first 9 ingredients (everything but the pie shell) in blender until perfectly smooth. Pour into unbaked 9-inch pie shell. Bake at 425 for 15 minutes; then reduce heat to 350 degrees and bake for 40-45 additional minutes. If using glass pie plate, remember to reduce heat by 25 degrees (i.e. preheat to 400, then reduce to 325 at appropriate time). Serves 8 *I have tasted it without the bourbon and it's still scrumptious. Posted to JEWISH-FOOD digest V97 #298 by hindi@juno.com on Nov 13, 1997
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