Mirliton Pie

Side Dish

Recipe courtesy of Chef John Folse, New Orleans

Serves 8

  • 6–8 mirliton
  • 1 cup sugar 
  • 3 eggs, well beaten 
  • 1 cup biscuit mix 
  • 1/2 cup milk 
  • 1/4 cup melted butter 
  • 1 tablespoon pure vanilla extract 
  • 1/8 teaspoon nutmeg 
  • 1/8 teaspoon cinnamon 
  • 1 (9-inch) unbaked pie shell

Chefs note: 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.

Mirliton Pie


Click to enlarge image


Preheat oven to 350 ˚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 pie crust and place in oven. Bake for one hour or until cooked through.


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