Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PART ONE-----
1 lg Butternut squash
1/2 c Dark brown sugar
3 tb Maple syrup
2 Eggs
1/4 c Heavy cream
2 ts Vanilla extract
1/4 ts Salt
1/4 ts Cinnamon
1/8 ts Ground cloves
1/8 ts Grated nutmeg
-----PART TWO-----
3 Eggs
1/2 c Brown sugar
1 c Light corn syrup
5 tb Unsalted butter -- melted
1/4 ts Salt
1 c Toasted pecan pieces
Bake squash at 350 degrees F until soft. Peel, seed,
puree, and measure out
1 1/2 cup.
Whisk all of the Part One ingredients together until
the sugar dissolves. Pour into an unbaked, 10-inch pie
shell that has been brushed with egg white. Bake at
375 F for 25 minutes.
While that's baking, make the second part of the
filling. Whisk all the Part Two ingredients (except
the pecans) together.
When the butternut filling is set, sprinkle evenly
with pecan pieces. Gently pour the second filling over
the nuts.
Return pie to the oven, and bake at 325 F for 40 to 45
minutes, or until just set. Cool to room temperature
and serve with lightly sweetened whipped cream.
From John Beardsley, chef de cuisine, Buckeye Roadhouse
