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
Food Tip |
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
This Recipe for Buckeye Pecan-Butternut Pie is one of thousands in the Recipes-to-go Dessert Cookbook.
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
If you enjoy this Buckeye Pecan-Butternut Pie Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Food Tip |
This is a recipe for Buckeye Pecan-Butternut Pie from the recipe cookbook of Recipes-to-go (Dessert)
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
In Mexico we have a word for sushi: bait. |
| José Simons |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
What garlic is to food, insanity is to art. |
| Anonymous |
Herb 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