Buckeye Pecan-Butternut Pie
Submitted by wonkabar
A two-layer pie with spiced butternut squash custard on the bottom and a gooey pecan pie filling on top, sweetened with maple syrup and dark brown sugar. A Midwest Thanksgiving stunner.
YIELD
1 piePREP
20 minCOOK
70 minREADY
90 minWhy choose between pumpkin pie and pecan pie when you can have both in one slice?
This Buckeye beauty layers a spiced butternut squash custard on the bottom, silky and fragrant with cinnamon, cloves, and nutmeg. On top, a buttery pecan filling with corn syrup and brown sugar bakes into that classic sticky, caramelized layer that pecan pie lovers live for.
The two fillings bake at different stages, so each layer sets up with its own distinct texture. Serve it at room temperature with a cloud of lightly sweetened whipped cream.
Kitchen Tips
- Bake the squash until it’s completely soft and easy to scoop. Undercooked squash leaves the custard grainy.
- Brush the unbaked pie shell with egg white before filling. This creates a moisture barrier that keeps the crust from going soggy.
- Let the butternut layer set fully before adding the pecan layer. Pouring too soon means the two fillings muddy together.
- Cool the finished pie completely to room temperature. The pecan layer firms up as it cools, making clean slices possible.
Ingredients
Directions
Bake squash at 350℉ (180℃) F until soft.
Peel, seed, purée, and measure out 1½ 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℉ (190℃) 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℉ (160℃) for 40 to 45 minutes, or until just set.
Cool to room temperature and serve with lightly sweetened whipped cream.
Comments
