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Roasted Butternut Squash Custard Pie
1 1/4 pounds butternut squash
olive oil, salt
1 crust recipe (see below)
1/4 cup pure cane syrup
1/4 cup sugar
1 pinch salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
4 eggs
2 egg yolks
1 1/2 cups whole milk
1 cup caramel sauce
Preheat the oven to 400�F. Season the squash with olive oil and
salt. Place on a roasting pan and roast for 1 hour. Remove and cool
completely. Place the pie shell in the oven and bake for 10 minutes.
Remove the pie crust from the oven and cool. Peel away the skin and
remove the center seeds of the roasted butternut squash. Place the
squash in a large mixing bowl. Mash the squash until smooth. Add the
cane syrup, the sugar, pinch of salt, cinnamon, and vanilla. Mix
well. Add the eggs and egg yolks and mix well. Stir in the milk and
whisk well. Pour into the pie shell.
Cover the edges of the crust with aluminum foil. Reduce the oven
temperature to 350�F. Bake for 40 minutes. Remove the foil and
continue to bake for 25 minutes, until the center is slightly firm.
Remove and cool on a wire rack. The pie will still continue to cook
while cooling. Cover with plastic wrap and refrigerate until
chilled. Slice into individual servings and place on serving plates.
Garnish with a drizzle of Caramel sauce and a dollop of Spiced Cream
Yield: 8 servings
PECAN CRUST:
1 1/2 cups flour
1/2 cup ground pecans
2 tablespoons sugar
1 teaspoon salt
3/4 cup cold butter
8 to 9 tablespoons ice water In a mixing bowl,
combine the flour, pecans, sugar, and salt. Mix well. Add the butter
and mix until the mixture resembles coarse crumbs. Add the water and
let sit for 1 minute. Wrap in plastic wrap and refrigerate for at
least 30 minutes. Remove the dough from the refrigerator and place
it on a lightly floured surface. Roll the dough out on the floured
surface into a circle about 12 inches in diameter and 1/8-inch
thick. Gently fold the circle of dough in half and then in half
again so that you can lift it without tearing it, and unfold into a
9 by 2-inch deep-dish pie pan.
Source of Recipe: Emeril Lagasse |
