This Custard Pie Is Ridiculously Good! So, when I say Parsnips, chances are the first thing you think of is not dessert. Resembling some type of funky white carrot, the Parsnip has a distinct flavor that is a bit sweet, a bit nutty, a bit citrus-y and overall, quite earthy. A cold weather vegetable, I typically buy parsnips every week during the cold season and we enjoy them oven roasted, pureed in soups, and now…as a luscious winter pie.
We tried this at a Farmers Market recently, and I had to give it a try at home with a few tweaks. My version is gluten free & has no refined sugar, You’re Welcome!
FOR THE PARSNIP CUSTARD:
3/4 lb. Parsnips, peeled & boiled until fork tender
2 eggs + 1 yolk
1/2 cup Organic Heavy Cream
1/2 cup Organic Buttermilk
1/4 cup Pure Maple Syrup
3 Tbsp. Honey
1/2 Tsp ground Cardamom
1/2 tsp Nutmeg
1/2 tsp Cinnamon
FOR THE CRUST:
8 oz. bag pecans, ground
1 Tbsp. melted butter
1 Tbsp. Olive Oil or Coconut Oil
1 Egg White
Bring medium-sized jar of water to a boil.
Preheat oven to 325 degrees, and place an oven-proof pan full of water on the bottom rack.
Peel 3-5 Parsnips, discard the top and chop the rest into 1-2″ pieces. When the water is boiling, drop the parsnips in, cover the pot, and reduce the heat. Keep at a low boil for 10-15 minutes or so, until the parsnips are tender when pierced with a fork.
While The Parsnips Are Cooking, Make Your Crust:
Melt 1 Tbsp. of butter.
Pour the pecans into a dry blender or food processor and pulse until it resembles a chunky meal. It’s up to you how fine of a grind you choose, just be careful not to over-process or you will end up with ‘pecan butter’. Dump the crumbs into a bowl, making sure to scrape the sides of your blender/food processor. Pour melted butter, coconut or olive oil, and egg white on top, then mix with a rubber spatula. At first it may look a little dry, but have faith, keep mixing and the consistency will shape up. After the ingredients are combined, put into a pie plate and start pressing it into the bottom and sides. Most of it tends to mound up in the middle of the pie plate, so keep working it toward the edges and up the sides.
CHECK YOUR PARSNIPS:
It’s important to boil them long enough to be mushy. If they are still slightly firm, your pie will have gnarly chunks in it. The best way to test this is to try to mash it up against the edge of your pot. This should be easy, and they are ready when they resemble mashed potatoes.
Once tender, drain the parsnips and throw them in your blender (discard the water). Add eggs, cream and buttermilk, then start blender on low speed to begin incorporating the ingredients. As they start to liquefy, gradually increase the speed for about a minute. Stop the blender and add some of the syrup & honey. You can experiment with the sweetness by adding less than indicated above, blending for 20 seconds, then checking the taste. I also suggest you use the same method with the spices. You can add any amount of each spice that you like, just understand that cinnamon & nutmeg are often stronger than cardamom, so go easy on them and taste as you go.
Once you are happy with it, pour the custard into your pie crust.
Bake at 325 for 45 minutes.
Cool for a few hours before serving, though…serving it warm is pretty awesome, too!