Curried Squash Pie

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 1/2 cups finely ground nabisco triscuits (salted whole-wheat crackers)
• 3/4 teaspoon pepper
• 1/4 cup butter, melted
• 1 onion, minced
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 1/2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 1/2 cups squash, puree
• 3 large eggs, separated,at room temp
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 6 tablespoons grated parmesan cheese

Recipe

• 1 make crust: preheat oven to 350f (175c).
• 2 stir together crumbs, pepper and butter and press into bottom and up sides of a 9 inch metal pie dish.
• 3 bake shell in the middle of the oven for 8-10 minutes, or until crisp and golden-brown.
• 4 let cool.
• 5 make filling: preheat oven to 375f (190c).
• 6 cook onion in oil over moderately-low heat, stirring, until it is softened.
• 7 add garlic and cook mixture, stirring, for 1 minute.
• 8 add curry and cumin and cook, stirring, for 1 minute.
• 9 add squash, egg yolks, beaten lightly, and salt and cook the mixture, stirring constantly, until it is hot and thickened slightly.
• 10 do not let it boil.
• 11 transfer to a bowl.
• 12 in another bowl, beat the egg whites with the cream of tartar until they just hold stiff peaks.
• 13 stir ¼ of whites into squash mixture to lighten and fold in remaining whites with 4 tblsps of the parmesan cheese.
• 14 spoon into shell, smoothing and mounding slightly and sprinkle with remaining parmesan cheese.
• 15 bake in middle of oven for 25 minutes, or until puffed and golden and tester comes out clean.
• 16 good hot or cold.