Buttermilk Squash Pecan Pie
Why I Love This Recipe
Ingredients You'll Need
CRUST:
1 cup plus 6 tablespoons flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup cold butter, cut in pieces
1/4 cup chilled vegetable shortening, cut in pieces
2 1/2 tablespoons ice water
1 teaspoon cider vinegar
SQUASH FILLING
1 1/4 pounds butternut squash
2 large eggs
1/2 cup brown sugar, packed
1/2 cup whipping cream
1 rounded teaspoon flour
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
PECAN FILLING
1/4 cup brown sugar, packed
1 large egg
2 tablespoons light corn syrup
1 tablespoon light unsulfured molasses
1/4 teaspoon vanilla
2/3 cup coarsely chopped pecans, toasted
Directions
For crust, combine flour, sugar and salt in large bowl. Add butter and shortening and rub in with fingertips until mixture resembles coarse meal. Mix ice water and cider vinegar; pour over flour mixture and toss until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 45 minutes. For squash filling, preheat oven to 350 degrees. Cut squash in half lengthwise. Scrape out seeds. Place cut side down in baking dish. Bake until tender when pierced with knife, about 1 hour. Cool completely. Scrape squash into processor, discarding peel. Puree squash until smooth. Measure 1 cup squash puree into medium bowl. Add remaining ingredients;whisk until smooth. Roll out dough on floured surface to 1/8" thick round. Trasfer to 9" pie dish. Press dough gently into dish. Trim dough, leaving 1/2" overhang. Fold edge under and crimp decoratively, forming high, stading rim. Freese until firm, about 15 minutes. For pecan filling, whisk first 5 ingredients in small bowl until blended. Mixz in 2/3 cup chopped pecans. Position rack in bottom third of oven and preheat to 400 degrees. Spread pecan filling in crust. Bake until filling set and slightly puffed, about 20 minutes. Cool 10 minutes. Pour squash filling over pecan layer and smooth top. Bake until squash is set in center, about 40 minutes. Cool completely on rack. Garnish pie with pecen halves. Cut into wedges and serve with whipped cream.
