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Hello Hello. So i felt so bad about how late last month’s pie was, I thought y’all needed a little super-sized bonus edition to make up for it. Eh?,
So who has ever eaten the fruit of Sechium edule (aka chayote squash, mirliton or... well, check out the front of card for long list of “aliases”)? Have you even ever SEEN one? Wondered what one tastes like? Eh? So, next time you see some at your local market, pick up a few and make yourself a pie. Depending on what mood you’re in you can make a New Orleans style pie (they call them “Mirlitons” down in the Big Easy) which is mashed cooked mirliton in a custard made with Bisquick©, a kind of biscuit/pancake mix
OR
a Carribian-style pie (they call them Cho-Chos or Chuchus or Chockos down there, except in Trinidad where they are are called Christophenes, the French name), which typically have diced or sliced cho-chos stewed with allspice and lime juice/zest and sugar in a double crust pie
OR
you can make a pie that official potmc folklorist Danille C. Lindquist brought back from Hawai’i called Pipinola Pie (BUT! Pipinella is the term for this veggie in Portugal AND the name of the author is also Portuguese, so what is the name of Chayote squash in Hawai’i? any Hawai’ians know?). The Pipinola (Pipinella) pie is also a custard pie, but a milkier, eggier, spicier version than the Mirliton pie.
OK, so go find some of these little green guys, and gets-a-baking.

recipe #1: Mirliton Pie (one single crust pie)
5 mirlitons, 1 stick melted butter (1/2 cup), 1 C sugar, 2 eggs, 1 C Bisquick, 2 tsp vanilla. 9” pie shell, unbaked
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 (remove seeds) and mash until all lumps are removed. Discard skins. Add all remaining ingredients and
mix until well incorporated. Pour mirliton mixture into piecrust and place in oven. Bake for one hour or until set.

recipe #2: Cho-Cho Pie (one double crust pie)
4 Cho-chos, peeled, skinned, diced, 1 C Water, 6 Whole allspice berries (or 1 tsp ground), 1 C Sugar, Juice of 2 Limes,
Zest of 1 Lime, 1 Recipe for 2-crust pie crust.
Preheat the oven to 400F. In a medium saucepan, simmer cho-cho in the water with the allspice until tender.
Remove cho-chos from the pan and set aside. Fish out the allspice berreis and discard. Add the sugar and lime juice to the remaining water in
the pan. Simmer until thick and syrupy, then allow to cool. Line a pie pan with half the pastry and arrange the cooked cho-cho pieces in it.
Sprinkle with lime zest and pour the cooled syrup on top. Cover with remaining pastry and seal or crimp the edges. Cut 2 slits in the top to let the steam escape. Bake until brown, about 5 minutes. Cool before serving.

recipe #3: Pipinola Pie (Makes 2 single crust pies)
(recipe from Lorain Botelho, Settlement U.E. , from a United Church of Christ cookbook, Hawai’i, passed on to Danille by her friend Hitomi Doi)
3 C pureed pipinola (approx. 5-6 pipnolas), 1 C brown sugar, 1 tsp. Salt, 1 TB cinnamon, ½ tsp. ginger, ½ tsp cloves, 1 tsp allspice, 1 ½ cans (13-oz. Size) evaporated milk, 5 beaten eggs, 2 tsp vanilla, two 9-inch unbaked pie shells
Peel and boil 5-6 pipnolas. Cut into quarters, removing seeds. Place in colander and drain overnight in refrigerator. Put pipinola in blender just before using. Blend dry ingredients together. Add pipinola and blend well. Add eggs and milk; mix until well blended. Pour into pie shells and bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 45 minutes. Chill before serving.