PART ONE
1 large butternut squash
1/2 cup dark brown sugar
3 tbsp maple syrup
2 eggs
1/4 cup heavy cream
2 tsp vanilla extract
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp grated nutmeg
PART TWO
3 eggs
1/2 cup brown sugar
1 cup light corn syrup
5 tbsp unsalted butter, melted
1/4 tsp salt
1 cup toasted pecan pieces
Directions
Bake squash at 350 degrees F until soft. Peel, seed, puree, and
measure out
1 1/2 cup.
Whisk all of the Part One ingredients together until the sugar
dissolves. Pour into an unbaked, 10-inch pie shell that has been
brushed with egg white. Bake at 375 F for 25 minutes.
While that's baking, make the second part of the filling. Whisk all
the Part Two ingredients (except the pecans) together.
When the butternut filling is set, sprinkle evenly with pecan pieces.
Gently pour the second filling over the nuts.
Return pie to the oven, and bake at 325 F for 40 to 45 minutes, or
until just set. Cool to room temperature and serve with lightly
sweetened whipped cream.
From John Beardsley, chef de cuisine, Buckeye Roadhouse
Source: San Francisco Examiner, October 25, 1996
Servings: 1 pie
Buckeye Pecan-Butternut Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Nut; Pecan; Pecan Pie; Pie
The History of Recipes
Written recipes as a concept can be tracked far back into the distant past, at least as far back into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to academics are a few clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a collection of scripts describing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals were split into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius also describes how the chefs of Roman times were skilled in the use of a good variety of herbs, including a few that are still present in modern kitchens for example bay, mint and dill. In the 15th century, people returning from the crusades brought us many spices and herbs from the holy lands, including parsley, basil and rosemary. The introduction of these new herbs and spices created an explosion in recipe manuscripts, many of which are kept safe in academic collections. Over the following few centuries, the upper classes competed with each other to offer the most exotic banquets, and consequentially the best cooks and their collection of recipes were at a premium. Even so, it was during the 19th century that haute cuisine and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. When we get to the twentieth century, cookery publications were greatly in demand mostly due to better eduction, more spare time and a general increase in wealth. |
We hope you enjoy this Buckeye Pecan Butternut Pie recipe.
