Butternut Pie

Standard

butternut pie

How about some pie? I made this for the first time last year for Dom’s birthday. It has the texture of a milktart, and in fact tastes a bit like one too. Everybody looked at it funny when I told them what it was, but it was the first dessert that was finished…

Ingredients
250g butternut, peeled weight, cubed
250g shortcrust pastry
¼tsp ground cinnamon
¼tsp ground nutmeg
100g light soft brown sugar
3 large eggs
250ml double cream
Icing sugar, to dust

Method
1. Preheat your oven to 200 degrees Celsius.
2. Steam or boil your butternut until it is done. Let it dry and cool a bit.
3. Roll out the pastry and line a 23cm flan tin. Prick the base, line with foil and weigh down with baking beans. Bake for 10 minutes. Remove foil and beans. Put in oven for 4 minutes more. Reduce heat to 180 degrees Celsius.
4. Purée the squash with the spices and sugar. Whisk eggs and cream together in a large bowl until well combined. Whisk in the squash purée and pour the mixture into the pastry case.
5. Bake for approximately 30 minutes or until set in centre.

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