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Ingredientes
- 1 lrg Butternut squash
- 1/2 c. Dark brown sugar
- 3 Tbsp. Maple syrup
- 2 x Large eggs
- 1/4 c. Heavy cream
- 2 tsp Vanilla extract
- 1/4 tsp Salt
- 1/4 tsp Cinnamon
- 1/8 tsp Grnd cloves
- 1/8 tsp Grated nutmeg
- 3 x Large eggs
- 1/2 c. Brown sugar
- 1 c. Light corn syrup
- 5 Tbsp. Unsalted butter, melted
- 1/4 tsp Salt
- 1 c. Toasted pecan pcs
Direcciones
- Bake squash at 350 degrees F till soft. Peel, seed, puree, and measure out 1 1/2 c..
- Whisk all of the Part One ingredients together till the sugar dissolves.
- Pour into an unbaked, 10-inch pie shell which has been brushed with egg white. Bake at 375 F for 25 min.
- While which'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 proportionately with pecan pcs.
- Gently pour the second filling over the nuts.
- Return pie to the oven, and bake at 325 F for 40 to 45 min, or possibly till just set. Cold to room temperature and serve with lightly sweetened whipped cream.
