Buckeye pecan-butternut pie

 
                        BUCKEYE PECAN-BUTTERNUT PIE
 
 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
   
   Source: San Francisco Examiner, October 25, 1996
  
 
 
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