Buckeye Pecan-Butternut Pie Recipe
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Ingredients : Buckeye Pecan-Butternut Pie Recipe
PART ONE
1 large Butternut squash
1/2 cup Dark brown sugar
3 tbsp Maple syrup
2 Eggs
1/4 cup Heavy cream
2 tsp Vanilla extract
1/4 tsp Salt
1/4 tsp Cinnamon
1/8 tsp Ground cloves
1/8 tsp Grated nutmeg
PART TWO
3 Eggs
1/2 cup Brown sugar
1 cup Light corn syrup
5 tbsp Unsalted butter, melted
1/4 tsp Salt
1 cup 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
Source: San Francisco Examiner, October 25, 1996
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