Ingredients
- 5 eggs
- 1 butternut squash
- 1 pecan (toasted pieces)
- 325 gr corn syrup (light)
- 110 gr dark brown sugar
- 110 gr brown sugar
- 60 ml cream (heavy)
- 60 gr maple syrup
- 40 gr butter melted (unsalted)
- 9 gr vanilla extract
- 2 gr salt
- 1 gr cinnamon
- 1 gr nutmeg (grated)
Bake squash at 180ºC until soft. Peel, seed, puree, and measure out 1.5 cup.
Whisk all of the Part One ingredients together until the sugar dissolves. Pour into an unbaked, 25 cm pie shell that has been brushed with egg white. Bake at 190ºC 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 160ºC 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
