Butternut custard pecan pie is a delicious twist on the classic pecan pie, incorporating the creamy richness of butternut squash custard. This dessert combines the flavors of pecans, warm spices, and the natural sweetness of butternut squash. Here’s how to make it:
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Butternut Custard Filling:
- 1 1/2 cups butternut squash puree (cooked and mashed butternut squash)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Pecan Topping:
- 1 1/2 cups pecan halves
- 1/4 cup unsalted butter, melted
- 1/4 cup maple syrup or corn syrup
- 1/4 cup brown sugar
Instructions:
Prepare the Pie Crust:
- In a food processor, combine the all-purpose flour and salt.
- Add the cold, cubed butter to the flour mixture. Pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, while pulsing, until the dough begins to come together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Roll Out the Crust:
- On a lightly floured surface, roll out the chilled pie crust into a circle large enough to fit a 9-inch pie dish. Carefully transfer the crust to the pie dish and trim any excess overhang. Crimp the edges of the crust as desired.
Prepare the Butternut Custard Filling:
- In a mixing bowl, combine the butternut squash puree, granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until well combined.
Assemble the Pie:
- Pour the butternut custard filling into the prepared pie crust, spreading it out evenly.
Prepare the Pecan Topping:
- In a separate bowl, combine the pecan halves, melted butter, maple syrup (or corn syrup), and brown sugar. Mix well.
Add the Pecan Topping:
- Carefully arrange the pecan mixture on top of the butternut custard filling in the pie crust.
Bake:
- Place the pie in the preheated oven and bake for about 45-50 minutes, or until the filling is set and the pecans are toasted.
- If the edges of the pie crust start to brown too quickly, you can cover them with aluminum foil to prevent over-browning.
Cool and Serve:
- Remove the pie from the oven and let it cool on a wire rack for at least an hour before slicing and serving.
- Enjoy your delicious butternut custard pecan pie!
This pie combines the comforting flavors of fall and is perfect for holiday gatherings or any time you want to indulge in a sweet and nutty dessert with a unique twist.