| 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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