Cashaw Lemon Pie
A creamy, sweet, and tangy pumpkin pie variation with lemon flavor, perfect for autumn gatherings and dessert lovers seeking a unique twist on traditional pies.
Ingredients
Instructions
- Combine all ingredients in a mixing bowl.
- Fill two pie shells evenly with the mixture.
- Bake at 350°F (175°C) for 40 to 45 minutes or until set and golden.
Tips & Substitutions
To enhance the flavor of your Cashaw Lemon Pie, consider using fresh lemon zest in place of lemon extract for a more vibrant taste. If cashaw is unavailable, you can substitute it with pumpkin puree. When mixing, ensure all ingredients are at room temperature to achieve a smoother consistency. For a unique twist, you might also try adding a pinch of nutmeg or cinnamon to the filling.
Serving Suggestions
Serve the Cashaw Lemon Pie chilled or at room temperature, garnished with a dollop of whipped cream or a sprinkle of powdered sugar for added sweetness. This pie pairs beautifully with a side of fresh fruit or a scoop of vanilla ice cream. For a delightful brunch option, consider serving it alongside Orange-Raisin Honey Buns.
Storage & Reheating
Store any leftover Cashaw Lemon Pie in an airtight container in the refrigerator for up to three days. To reheat, place individual slices in the microwave for about 20-30 seconds or warm the entire pie in a preheated oven at 350°F (175°C) for about 10 minutes, ensuring it doesn't become too dry.
Nutrition & Diet Analysis (per serving)
Each serving of Cashaw Lemon Pie contains roughly 355 calories, with 4g protein, 80g carbohydrates, and 2g fat. It is a good source of iron (11% of the Daily Value). Note that it is relatively high in sodium, at 811mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cashaw instead of cooked and strained cashaw for this pie?
Fresh cashaw should be cooked and strained before using it in the pie to achieve the right texture and flavor. Boil or steam the cashaw until tender, then mash and strain it to remove excess moisture. This step ensures that your pie sets properly and has a smooth consistency.
Is it possible to make this pie dairy-free?
Yes, you can easily make this Cashaw Lemon Pie dairy-free by substituting regular milk with almond milk or coconut milk and using a dairy-free margarine instead of butter. This will keep the pie creamy while accommodating dietary restrictions without sacrificing flavor.
How can I tell when the pie is done baking?
The pie is done baking when the filling is set and the top is golden brown. You can perform a simple test by gently shaking the pie; if the center jiggles slightly but is firm, it's ready. Alternatively, a toothpick inserted into the center should come out clean or with a few moist crumbs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).