The chayote squash, or vegetable pear, is called a mirliton in South Louisiana. The Los Isleños, or Canary Islanders, brought mirliton to the area in the 1700s. Today, it is the premier vegetable of the Cajuns and Creoles and is found in many entrées and side dishes.
- 6–8 mirliton
- 1 cup sugar
- 3 eggs, well beaten
- 1 cup biscuit mix
- ½ cup milk
- ¼ cup melted butter
- 1 tbsp pure vanilla extract
- ⅛ tsp nutmeg
- ⅛ tsp cinnamon
- 1 (9-inch) unbaked pie shell
Preheat oven to 350 degrees F. Cut mirlitons in half and place in
boiling water. Boil until tender. Scoop pulp from shells into a
large mixing bowl and mash until all lumps are removed. Discard
shells. Add all remaining ingredients and mix until well incorporated.
Pour mirliton mixture into piecrusts and place in oven. Bake for
one hour or until cooked through.