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
A Recipe for
Buckeye Pecan-Butternut Pie
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If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
This Recipe for Buckeye Pecan-Butternut Pie is one of thousands in the Recipes-to-go Dessert Cookbook.
Life is uncertain. Eat dessert first. |
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I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
This is a recipe for Buckeye Pecan-Butternut Pie from the recipe cookbook of Recipes-to-go (Dessert)
An empty belly is the best cook. |
| Estonian Proverb |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
If you want to make an apple pie from scratch, you must first create the universe. |
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Food Tip |
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
Serves: 1
Buckeye Pecan-Butternut Pie Recipe brought to you by Recipes To-Go