Butternut Custard Pie

By / Photography By Jennifer Bakos | January 05, 2016

Ingredients

For the Crust
  • 1 cup all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons unsalted butter, cut into 12 pieces
  • 2 to 3 tablespoons ice water
For the filling
  • 1¼ cups light cream
  • 4 eggs
  • ⅓ cup maple syrup
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon salt
  • Several grinds black pepper
  • 2 cups butternut squash puree

Preparation

Preheat the oven to 425 degrees F.

Assemble the crust by sifting the flour into a large bowl. Add the salt and sugar, whisking to combine. Add the butter to the bowl, tossing to coat with flour. Cut the butter into the flour using a pastry cutter or a table knife, until the mixture has formed pea-sized crumbs throughout. Add 2 tablespoons ice water, sprinkling it evenly over the top of the flour/ butter mixture and stir with a fork to combine. The mixture should be lumpy and should not quite hold itself together on its own, but will come together when you press it with your fingertips (you may need to add a little more water – by the teaspoon – to get the correct consistency).

Turn the mixture out onto a work surface and form it into a ball, touching it as little as possible. Flatten into a disc and wrap tightly with plastic wrap. Refrigerate for a few hours.

Remove the dough from the refrigerator and let sit 15 to 30 minutes at room temperature. Roll it out to ⅛-inch thickness, or 12-inches in diameter. Fit it into a 9-inch pie plate, pressing it into the sides and crimping the edges.

Freeze the crust for 30 minutes, while you make the filling.

In a small pot over medium heat, heat the cream until bubbles form around the perimeter of the pan, about 3 minutes. Remove from the heat. Using a whisk or a hand mixer beat the eggs in a medium bowl to break the yolks. Add the maple syrup, brown sugar, and vanilla and whisk to combine. Add the spices and whisk to combine. Fold in the squash puree using a rubber spatula. Stir in the hot cream slowly, stirring constantly, so the eggs don’t scramble.

Remove the pie shell from the freezer and pour the mixture through a mesh strainer into the shell. Bake at 425 degrees for 10 minutes. Reduce the heat to 350 and bake another 35 to 40 more minutes until a skewer inserted into the middle of the pie comes out clean, and the sides of the pie have puffed up an inch or two.

Let cool to room temperature, slice and serve.

*Waste Not! If you have leftover filling, reserve for Crème Brule. Pour into ramekins and bake in a water bath alongside the pie until just set, about 40 to 45 minutes. Sprinkle the top of the custard evenly with sugar. Using a torch, melt the sugar to form a crisp top.

Ingredients

For the Crust
  • 1 cup all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons unsalted butter, cut into 12 pieces
  • 2 to 3 tablespoons ice water
For the filling
  • 1¼ cups light cream
  • 4 eggs
  • ⅓ cup maple syrup
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon salt
  • Several grinds black pepper
  • 2 cups butternut squash puree
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