"This Meringue White Yam Pecan Lime & Orange Custard Pie will make you taste and sigh! "

Ingredients:

2 pie shells in foil, pre-frozen

2 c gelatin, formulated from the package

2 c white yams (Philippine Ube) (makes 2 pies)

6 egg yolks

1 1/2 c refined white sugar

3 tblsp all-purpose flour

3 tblsp butter

1 tsp salt

3/4 c lime juice

3 c blood orange or reg. orange juice, freshly squeezed

1 c pecans, ground through a food processor

For the meringue topping:

1/2 c white refine sugar

5 egg whites, beaten to a foam

1 tsp cream of tartar

Instructions:

Preheat oven to 175 deg C to bake 2 pies for 35-40 mins.

Prepare gelatin mix into a large mixing bowl attached to a mixer, add in the butternut squash, egg yolks, sugar, flour, butter, salt, and citrus juices and finally the ground pecan powder.

Take a rubber scraper and fill in the 2 pie shells with the filling and even or level out the layer.

Prepare the meringue topping in another large mixing bowl with a mixer until firm and fluffy and add in the sugar and cream of tartar.

Slide into the oven and bake until top is golden brown.

Serving:

Custard or pudding pie makes 6 slices x 2 pies for dessert this Thanksgiving Day or Christmas Eve.