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Parsnip Pie

From Lynne Wilson

Preheat the oven to 375ºF. Crust Prepare a 9-inch pie shell. Bake it at 375ºF for 5 minutes or brush the inside with slightly beaten egg white.


2 eggs
1¾ cups light cream
1½ cups parsnips, peeled, cooked, puréed or whipped
⅓ cup dark brown sugar, lightly packed
½ cup sugar
½ tsp. salt
1¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
whipped cream


Place all the ingredients in a large mixing bowl and beat together with an eggbeater or on low speed with an electric mixer until well mixed. Pour into the pie shell and bake at 400ºF for 50 to 55 minutes or until the center is set.

Serve at room temperature or chilled, topped with whipped cream.

Leftover pie should be refrigerated.