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Butternut Squash And Pecan Pie Recipe

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0 votes | 1742 views
Servings: 8

Ingredients

Cost per serving $0.74 view details

Directions

  1. FOR CRUST: Combine flour, sugar and salt in large bowl. Add in butter and shortening and rub in with fingertips till mix resembles coarse meal.
  2. Mix ice water and cider vinegar; pour over flour mix and toss till moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 45 min. (Can be prepared 1 day ahead. Soften slightly at room temperature before rolling.) FOR SQUASH FILLING: Preheat oven to 350 F. Cut squash in half lengthwise. Scrape out seeds. Place cut side down in baking dish. Bake till tender when pierced with knife, about 1 hour. Cold completely. Scrape squash into processor, discarding peel.
  3. Puree squash till smooth. Measure 1 C squash puree into medium bowl. Add in remaining ingredients; whisk till smooth. Roll out dough on floured surface to 1/8-inch-thick round. Transfer to 9-inch diameter glass pie dish. Press dough gently into dish. Trim dough, leaving 1/2-inch overhang.
  4. Fold edge under and crimp decoratively, forming high-standing rim. Freeze till hard, about 15 min. FOR PECAN FILLING: Whisk first 5 ingredients in small bowl till blended. Fold in 2/3 C minced pecans.
  5. Position rack in bottom third of oven and preheat to 400'F. Spread pecan filling in crust. Bake till filling is set and slightly puffed, about 20 min. Cold 10 min. Pour squash filling over pecan layer and smooth top. Bake2 75
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Nutrition Facts

Amount Per Serving %DV
Serving Size 130g
Recipe makes 8 servings
Calories 304  
Calories from Fat 98 32%
Total Fat 11.21g 14%
Saturated Fat 3.42g 14%
Trans Fat 2.14g  
Cholesterol 10mg 3%
Sodium 161mg 7%
Potassium 280mg 8%
Total Carbs 49.52g 13%
Dietary Fiber 2.2g 7%
Sugars 23.56g 16%
Protein 3.27g 5%

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