| Squash Pie with Cardamom & Honey | ||||
| Makes (1) 9" pie | ||||
| Crust | Topping | |||
| 1 | 9" deep-dish pie crust bottom, make your own; it’s always better. Click here for the recipe. | 15 oz | (1 can) sweetened cream of coconut, chilled, I like Coco Lopez (look for it in the baking or mixed drinks aisle) | |
| 4 oz | candied pecans, make your own; it’s always better. Click here for the recipe. | |||
| Filling | ||||
| 1 1/2 cups | butternut squash or a sugar pumpkin (they taste the same, get a 2 pounder raw) | |||
| ________ | ||||
| 1 cup | heavy whipping cream | |||
| 1/2 cup | honey | |||
| 1 tsp | cardamom | |||
| 1/2 tsp | salt |
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| 4 | eggs, separated, you’ll use both halves | |||
| Directions | ||||
 First
roast the squash. Do this the day before to spread out the work. Preheat
the oven to 400̊.Cut the squash in half lengthwise. Scoop out the seeds and shit. Place a sheet of parchment paper on a jelly roll pan and spray it with Pam. Put the squash halves on the pan cut sides down. Bake at 400̊ for 45 minutes until they are easy to mash with a fork. Remove the pan from the oven and let them cool in the pan on the stove top for 30 minutes so you can handle them. Scoop out the flesh and put it in a storage container in the frig until you’re ready to use it. Discard the skin. Now for the pie. Preheat the oven to 375̊. Scoop out and measure your roasted squash and put it in your food processor. You’ll have some leftover; save it for soup or something. Add in the rest of the filling ingredients plus 4 egg yolks; save the whites in a large bowl for later. Process until thoroughly liquefied, about 15 seconds.  Get
your large bowl with the egg whites. With a hand mixer, whisk them up
until it forms peaks. Pour the squash mixture into another large bowl.
Fold in the egg whites one-third of them at a time. Don’t over fold it,
you want it to add volume.Pour the squash mixture into your blind baked pie shell. Cover the rim with a pie crust shield or foil. Bake at 375̊ for 45 minutes. Remove it from the oven and let it cool on the stove top for about an hour. Move it to the frig until your ready to serve. Right before serving, make a pretty ring of candied pecans around the top of the pie. Next, the whipped topping. Open your chilled cream of coconut; do NOT shake it. Spoon out only the solids into a large bowl. Save the coconut oil for another dish or a drink. With a hand mixer, whisk them up until it forms peaks. It might take about 5 minutes. Keep this chilled until you’re ready to serve. Cut your pie and dollop on a scoop of the coconut whip. |
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