Butternut Custard Pie Recipes

BUTTERNUT SQUASH CUSTARD

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.

BUTTERNUT SQUASH PIE

Steps:

• Make the crust: Combine flour and salt in food processor bowl, and pulse. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
• Combine beaten egg and 3 tablespoons ice water. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, about 10 seconds. Turn onto work surface, and press firmly into disk, adding drops of water if dough feels dry. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
• Roll dough into 15-inch round on lightly floured surface, about 1/8 inch thick, and fit into shallow 9-inch pie pan. Trim and crimp edges, cover with plastic wrap and refrigerate 1 hour. Meanwhile, place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour. (If you don't have a pizza stone, you can go without. It can help prevent a soggy bottom crust.)
• Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Bake on pizza stone for 25 minutes. Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Lower oven heat to 300 degrees.
• While crust bakes, prepare filling: Combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine.
• Scrape filling into hot prebaked shell, and bake on pizza stone for 20 minutes. Turn the oven up to 325 degrees and continue baking for another 20 to 25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40 to 45 minutes total (custard will continue to cook after pie is removed from oven). Tent edges loosely with foil if browning too quickly.
• Meanwhile, prepare the candied squash and ginger relish, if using: Combine squash, lemon peel, lemon juice, sugar and salt in small bowl, and stir well. Macerate 30 minutes. Turn into small saucepan and cook over low heat, stirring frequently, until tender and liquid is reduced by half, about 10 minutes. Remove from heat and cool. Add ginger and mix well.
• Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.

BUTTERNUT PUMPKIN PIE

Steps:

• Prepare the squash purée:
• Adjust oven rack to lower-middle position and preheat to 400°F. Split the squash lengthways, scoop out the seeds, and place cut side down on a foil-lined aluminum baking sheet. Roast until fork-tender, about 45 minutes.
• When the squash is cool enough to handle, use a large spoon to scrape out the pulp. Pulse in a food processor until smooth, or rub through a double-mesh sieve. Measure out 14 ounces (1 3/4 cups) squash purée. Use warm, or refrigerate in an airtight container for up to 1 week.
• Make the pie:
• Adjust oven rack to lower-middle position and preheat to 375°F. In a medium bowl, whisk the squash purée, Quick Condensed Milk, brown sugar, vanilla, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs until smooth. Pour into the baked crust, place on an aluminum baking sheet, and bake until the custard has puffed into a gentle dome, about 25 minutes. Reduce oven temperature to 350°F and continue baking until the custard is firm around the edges but still wobbly in the very center, about 25 minutes more (200°F; 210°F if the probe touches the crust). Let cool at room temperature until the custard is set, about 2 hours.
• Cut the pie with a chef's knife. If you like, serve with dollops of whipped cream and a sprinkling of crushed toffee. Wrapped in plastic, leftovers will keep for up to 4 days at room temperature.
• Make Ahead
• From the No-Stress All-Butter Pastry Crust, which can be rolled, shaped, and frozen months in advance, to the Quick Condensed Milk and squash purée, every element of this recipe can be made well ahead, so don't feel as if you need to tackle it all at once.
• Leftover squash purée can be refrigerated for up to 1 week.

SQUASH CUSTARD PIE

Steps:

• In a bowl, combine the first 8 ingredients. , Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Garnish with whipped cream.

BUTTERNUT SQUASH PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
• Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
• Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

SWEET BUTTERNUT SQUASH PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate, folding crust over the edge and crimping into place.
• Blend sugar, squash, milk, eggs, cinnamon, and salt together in a blender or with a whisk until smooth. Pour mixture into the prepared pie crust.
• Bake in the preheated oven until center is mostly set, 40 to 45 minutes. Cool to desired temperature.

BUTTERNUT CUSTARD

Steps:

• Position oven rack in the middle position; preheat oven to 325°; butter or spray ramekins.
• In a saucepan, whisk together the cream, milk, syrup, and pureed squash; heat just until barely simmering.
• In a bowl, whisk together the egg yolks, cinnamon, nutmeg, salt, and pepper.
• Pour squash mixture very slowly into the yolks, whisking constantly.
• Pour the custard through a fine-mesh sieve into a large measuring cup, pressing the liquid out of the solids.
• Place the prepared ramekins in a baking pan lined with a dish towel.
• Pour the strained mixture into the ramekins; set the pan on the oven rack; carefully add enough hot water to come halfway up the sides of the ramekins.
• Bake the custards for 35-40 minutes, or until set and a knife inserted near the edge comes out clean.
• Serve the custards immediately, or hold, covered, for up to 30 minutes.

ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST

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.

BUTTERNUT PIE WITH OR WITHOUT CRUST

Steps:

• Mix everything except for pie crust with whisk.
• Pour into crust.
• Bake in preheated oven at 425° for for 15 minutes.
• Lower temperature to 325° and bake for 45 more minute.

BROWN-SUGAR BUTTERNUT-SQUASH PIE

Steps:

• Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds. Place, cut-side down, on a parchment-lined rimmed baking sheet and roast until soft, 45 to 50 minutes.
• When squash is cool enough to handle, scoop out flesh and transfer to a food processor; process until smooth. Transfer to a cheesecloth-lined colander set over a bowl. Squeeze out excess moisture and let stand, covered with plastic, at least 2 hours or, refrigerated, up to 3 days. Return to room temperature before using.
• On a lightly floured piece of parchment, roll out round disk of dough 1/8 inch thick. Transfer to a 9-inch pie dish. Trim dough flush with rim, prick inside all over with a fork, and refrigerate.
• Roll square disk of dough into an 11-by-14-inch rectangle (between 1/8 and 1/16 inch thick). Freeze until firm but pliable, about 10 minutes. Use a knife or pastry wheel and a ruler to cut fifteen 1/4-inch-wide strips of dough along the short side. (Use an assortment of cookie cutters to cut out decorative shapes for pie top from remaining dough.)
• Working with 5 strips at a time, gently press tops together to adhere. Place 3 strips to one side and 2 to the other. Make a fish-tail braid by bringing outer-third strip over to the center of side with 2 strips. Repeat, with outer-third strip always moving to middle to join side with 2 strips. Repeat fishtail-braiding with remaining strips of dough, so you have 3 braids of 5 strips each.
• Beat 1 egg with 1 teaspoon water; brush piecrust rim with egg wash. Place braids over rim, cutting them as needed to fit circumference of pie, and press gently to adhere. Freeze piecrust and decorative cut-outs until firm, about 20 minutes. Brush edge with egg wash.
• Preheat oven to 400 degrees with racks in lower and upper thirds. Line crust with parchment, keeping it away from decorative rim. Fill with dried beans or pie weights.
• Bake piecrust on lower rack until edges begin to turn golden and bottom is dry, 22 to 25 minutes. Carefully remove parchment and beans. Reduce oven temperature to 375 degrees and return crust to oven. Place chilled cut-outs on a separate parchment-lined baking sheet and brush with egg wash; place on upper rack. Bake until both piecrust and cutouts are golden brown and dry, 10 to 15 minutes more (smaller cutouts will bake more quickly). Let cool slightly on a wire rack.
• Reduce oven temperature to 325 degrees. Whisk together 1 cup squash puree and remaining3 eggs. In a separate bowl, whisk together brown sugar, cornstarch, salt, and spices. Whisk dry ingredients into squash mixture, then stir in vanilla and evaporated milk to combine. Pour filling into piecrust; tent rim with foil and bake until center is just set, 50 to 65 minutes. Let cool completely on rack.
• Dust cutouts with confectioners' sugar and use to decorate top. When ready to slice pie, remove cutouts. Serve, with a few cutouts and a dollop of whipped cream on top of each slice.

SAVORY BUTTERNUT SQUASH PIE

Steps:

• Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
• Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
• Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
• Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.