- 6 to 7 parsnips, peeled and cut in 1-inch slices
- 2 eggs, beaten
- 1 cup milk
- 1/3 cup sugar
- 1/4 cup melted butter
- 1/4 cup ground almonds
- 1 teaspoon grated orange rind
- 1/2 teaspoon vanilla
- 1 9-inch prebaked pie shell
- 1/3 cup orange marmalade
- 2 tablespoons toasted sliced almonds
Heat the oven to 350 degrees F. In a large pan bring water to a boil, add parsnip pieces, and cook until easily pierced. Drain. Combine the parsnips with the next 7 ingredients. Pour into pie shell and bake until a knife blade comes out clean, about 30 to 40 minutes.
While the pie is still warm, spread with the marmalade (you may strain it if you want a more glazelike topping) and sprinkle with the sliced almonds.