Butternut Custard Pecan Pie Recipes

PECAN PIE VII

Pecan Pie VII image

This is a simple, yet delicious recipe to make without the syrup that most pecan pie recipes call for. It's more like a custard pie with pecans.

Provided by Deanne Gates

Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

1 (9 inch) deep dish pie crust
2 cups light brown sugar
1 tablespoon all-purpose flour
½ cup melted margarine
1 cup evaporated milk
1 teaspoon vanilla extract
3 eggs
1 cup chopped pecans
1 cup pecan halves

Steps:

Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine brown sugar, flour, margarine, milk, vanilla and eggs. Blend until smooth. Stir in chopped pecans. Pour into pie crust. Place whole pecan meats gently on top in decorative manner.
Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.

Nutrition Facts : Calories 687.7 calories, Carbohydrate 73.2 g, Cholesterol 78.9 mg, Fat 42.5 g, Fiber 2.9 g, Protein 8.3 g, SaturatedFat 8.1 g, Sodium 353.7 mg, Sugar 58.9 g

BUTTERNUT SQUASH CUSTARD

Butternut Squash Custard image

My husband first tasted this comforting casserole more than 10 years ago when he was still my fiance. Having enjoyed it so much, he said I needed to offer it at every Thanksgiving dinner. I was happy to oblige!-Maura Calusdian, Londonderry, New Hampshire

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 medium butternut squash (2 to 3 pounds), peeled, seeded and cubed
1/2 cup all-purpose flour
1/2 cup sugar
2 cups 2% milk
3 large eggs
2 tablespoons butter, melted
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 8-10 minutes. Drain., In a large bowl, mash the squash with flour and sugar until blended; beat in the milk, eggs and butter. Pour into an ungreased 2-1/2-qt. baking dish. Sprinkle with remaining ingredients., Bake at 350° until center appears set, 55-65 minutes.

Nutrition Facts : Calories 202 calories, Fat 6g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 118mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 3g fiber), Protein 6g protein.

ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST

Roasted Butternut Squash Custard Pie with a Pecan Crust image

Provided by Emeril Lagasse

Categories dessert

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 1/4 pounds butternut squash
Olive oil
Salt
1 recipe Pecan Crust, recipe follows
1/4 cup Steen's 100 percent Pure Cane Syrup
1/4 cup sugar
Pinch of salt
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 eggs
2 egg yolks
1 1/2 cups whole milk
1 cup Caramel Sauce
Spiced Cream, recipe follows

Steps:

Preheat the oven to 400 degrees F. Season the squash with olive oil and salt. Place on a roasting pan and roast for 1 hour. Remove and cool completely. Place the pie shell in the oven and bake for 10 minutes. Remove the pie crust from the oven and cool. Peel away the skin and remove the center seeds of the roasted butternut squash. Place the squash in a large mixing bowl. Mash the squash until smooth. Add the cane syrup, the sugar, pinch of salt, cinnamon, and vanilla. Mix well. Add the eggs and egg yolks and mix well. Stir in the milk and whisk well. Pour into the pie shell. Cover the edges of the crust with aluminum foil. Reduce the oven temperature to 350 degrees F. Bake for 40 minutes. Remove the foil and continue to bake for 25 minutes, until the center is slightly firm. Remove and cool on a wire rack. The pie will still continue to cook while cooling. Cover with plastic wrap and refrigerate until chilled. Slice into individual servings and place on serving plates. Garnish with a drizzle of Caramel sauce and a dollop of Spiced Cream.

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