New Orleans Mirliton Pie Recipes

NEW ORLEANS MIRLITON PIE

Steps:

• With shortening grease a 9 inch glass pie pan. Preheat oven to 350 degrees. with cheesecloth or fine strainer, strain about 7 ounces of liquid from mirliton pulp. Beat together softened butter and sugar until light and creamy. By hand, mix in bisquick, mirliton pulp and eggs. Then add cinnamon, vanilla and pecan pieces. Pour mixture into prepared pie pan and bake for 50-55 minutes, until pie is a dark golden brown on top and bottom. Pie is ready when toothpick or knife is inserted into the center and comes out clean. Serve hot or cold topped with whipped cream. Optional: add shredded coconut

NEW ORLEANS STUFFED MIRLITONS RECIPE - (3.9/5)

Steps:

• Boil mirlitons until tender, cut in half and remove seeds. Scoop out inside of mirlitons leaving enough flesh to keep shell intact. In a large heavy skillet, heat oil or bacon grease. Sauté onions, garlic and celery until soft. Add shrimp and ham. Cook 10 minutes. Remove excess water from mirliton and mash. Add all remaining ingredients except 1/4 cup seasoned bread crumbs. Fill the reserved shells. Melt 2 tablespoons butter. Stir in reserved crumbs. Sprinkle evenly over mirlitons. Bake at 350 degrees for 25 minutes.

GRANDPA'S MIRLITON DRESSING (NEW ORLEANS STYLE)

Steps:

• Preheat oven to 350 degrees F. Boil mirlitons, until soft. Cool, peel and cube. Fry ground meat, season to your taste. When ground meat is done, strain grease.
• Mix all ingredients, (except for the butter, bread crumbs and cheese), in a large pot. Pour into a 13 x 9 x 2 inch pan. Sprinkle bread crumbs and a little parmesan cheese on top. Top with a little butter
• Bake for approximately 30 minutes, or until golden brown and bubbly.