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
Yields
1 Pie
