“Show me a recipe for parsnips and I'll show you a smile! :) This surprise recipe will have your friends begging for more but be sure to NOT tell them it's made from parsnips so they'll try it first. This makes amazing tarts which is the usual way that I make this recipe, served on a pressed maple leaf.”
1 pie

Ingredients Nutrition


  2. Preheat oven to 425 degrees.
  3. In a food processor, pulse the pecans with the sugar just until coarsely ground, then transfer to a large bowl.
  4. Wiping out the processor bowl, blend together the flour, butter, and salt until the mixture resembles coarse meal. Add this to the pecan mixture in the bowl.
  5. Add the ice water, tossing with a fork until incorporated but not over-worked.
  6. Press the dough into the bottom and up the sides of a 9" deep-dish pie pan, pricking the crust bottom with a fork and fluting the pie crust edges. Allow to chill for 30 minutes.
  7. Line the crust with foil and fill with pie weights or dried beans and bake in the middle of the oven for 7 minutes.
  8. Remove the foil, beans or weights and bake crust for an additional 5 minutes. Cool before filling.
  10. Preheat the oven for 350 degrees.
  11. On a steamer rack set over briskly boiling water, steam the diced parsnips for 12-15 minutes or until very, very tender.
  12. Remove the steamer rack and allow the parsnips to cool and dry. When cool, force them through a food mill or ricer into a large bowl. You should have 2 1/2 cups of parsnips.
  13. In parsnip bowl, whisk in the Half & Half, eggs, maple syrup and extract and spices, beating filling until smooth.
  14. Pour the filling into the pre-baked pecan crust, smoothing the top with a spatula. Bake in the middle of the oven for 40-45 minutes or until just set in the middle.
  15. Remove and allow to cool on a wire rack. Serve with whippped cream drizzled with maple syrup.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a