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"This Meringue White Yam Pecan Lime & Orange Custard Pie will make you taste and sigh! "

  • Danny Peter Flores
  • Oct 8, 2023
  • 1 min read

Updated: Nov 26, 2023

Ingredients:


2 pie shells in foil, pre-frozen

2 c gelatin, formulated from the package

2 c white yams (Philippine Ube) (makes 2 pies)

6 egg yolks

1 1/2 c refined white sugar

3 tblsp all-purpose flour

3 tblsp butter

1 tsp salt

3/4 c lime juice

3 c blood orange or reg. orange juice, freshly squeezed

1 c pecans, ground through a food processor


For the meringue topping:


1/2 c white refine sugar

5 egg whites, beaten to a foam

1 tsp cream of tartar


Instructions:


Preheat oven to 175 deg C to bake 2 pies for 35-40 mins.

Prepare gelatin mix into a large mixing bowl attached to a mixer, add in the butternut squash, egg yolks, sugar, flour, butter, salt, and citrus juices and finally the ground pecan powder.

Take a rubber scraper and fill in the 2 pie shells with the filling and even or level out the layer.

Prepare the meringue topping in another large mixing bowl with a mixer until firm and fluffy and add in the sugar and cream of tartar.

Slide into the oven and bake until top is golden brown.


Serving:


Custard or pudding pie makes 6 slices x 2 pies for dessert this Thanksgiving Day or Christmas Eve.

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

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