Buckeye Pecan-Butternut Pie
Yield
1 piePrep
20 minCook
70 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Part one | |||
| 1 | large |
butternut squash
|
*
|
| ½ | cup |
brown sugar, dark
|
*
|
| 3 | tablespoons |
maple syrup
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
cloves
ground |
|
| ⅛ | teaspoon |
nutmeg
grated |
|
| Part two | |||
| 3 | large |
eggs
|
|
| ½ | cup |
brown sugar
|
*
|
| 1 | cup |
light corn syrup
|
|
| 5 | tablespoons |
butter
, |
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
pecans
toasted, in pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Part one | |||
| 1 | large |
butternut squash
|
*
|
| 118 | ml |
brown sugar, dark
|
*
|
| 45 | ml |
maple syrup
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
heavy whipping cream
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
| 0.6 | ml |
cloves
ground |
|
| 0.6 | ml |
nutmeg
grated |
|
| Part two | |||
| 3 | large |
eggs
|
|
| 118 | ml |
brown sugar
|
*
|
| 237 | ml |
light corn syrup
|
|
| 75 | ml |
butter
, |
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
pecans
toasted, in pieces |
|
Directions
Bake squash at 350℉ (180℃) F until soft.
Peel, seed, purée, and measure out 1½ 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℉ (190℃) 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℉ (160℃) for 40 to 45 minutes, or until just set.
Cool to room temperature and serve with lightly sweetened whipped cream.
