Tuesday, November 28, 2006

(Soon to be) World Famous 3-Layer (Butternut Squash/Sweet Potato/Pumpkin) Pie

As promised, allow me to provide you with some fantastic pie-blogging! The recipe below will yield two delicious pies.

Components:

Gingersnap Crust
3 cups gingersnaps
1/2 cup confectioner's sugar
1/2 ground ginger
2/3 cup melted butter

Crumb the gingersnaps. Combine all ingredients in a medium bowl, and mix well. Firmly press the crumb mixture evenly into 2 9-inch pie plates. Place crusts in the fridge to chill.



Crumbed gingersnaps...


...And a baked crust!


Pumpkin Filling

2/3 cups pumpkin chunks pureed (or one can of pre-pureed pumpkin)
1/2 cup packed light brown sugar
1 egg, lightly beaten
1/2 cup, 1tbsp, 1tsp half-and-half
1/2 teaspoon ground cinnamon
1/6 teaspoon salt
1/6 teaspoon ground ginger
1/6 teaspoon ground allspice
1/12 teaspoon freshly ground nutmeg

In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Place in the fridge to chill.

Butternut Filling

2/3 cups cooked butternut squash chunks pureed (Trader Joe's has bagged butternut squash chunks that can be microwaved...so convenient!)
1/2 cup packed light brown sugar
1 eggs, lightly beaten
1/2 cup, 1tbsp, 1tsp half-and-half
1/2 teaspoon ground cinnamon
1/6 teaspoon salt
1/6 teaspoon ground ginger
1/6 teaspoon ground allspice
1/12 teaspoon freshly ground nutmeg

In a large bowl, whisk together the squash, brown sugar, eggs, half-and-half, spices, and salt until smooth. Place in the fridge to chill.

Sweet potato Filling

1/2 pound sweet potatoes, peeled and cubed (ditto above Trader Joe's remark)
1/2 cup, 1tbsp, 1tsp plain yogurt
1/2 cup packed, light brown sugar
1/6 teaspoon of cinnamon
1/12 teaspoon of nutmeg
2 egg yolks
Salt to taste

Steam the potatoes until fork tender, mash with potato masher and set aside.

Beat sweet potatoes, adding yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, until well combined. Place into the fridge to chill.



Clockwise from left - pumpkin, sweet potato, butternut squash, gingersnap crust!


Baking Instructions:

After the fillings are finished and chilling, allow them to stay in the fridge for about 30 mintues. Take out the pie crusts and bake them at 375°F for about 8 minutes, then set on the counter to cool. When the crusts are cooled and the fillings are sufficiently chilled, remove the butternut squash filling from the fridge. Split the filling evenly by pouring into the two pie crusts, and then bake them at 375°F for 15 minutes. Remove the pies (the first layer should be reasonably well set-up), pour in the sweet potato filling (again splitting evenly between the two pies) and bake for another 15 minutes. Repeat the process with the pumpkin filling, except this time bake for 25-30 minutes. Check to make sure the top filling has cooked through the middle, and then remove the pies from the oven. Allow to cool, slice, plate, enjoy!


You know you want it

5 comments:

madre said...

I SO do want it! The rave reviews coupled with your wonderful instructions and finished product pic have induced me to make it this weekend!!!!

Momentary Academic said...

Wow. That looks lovely.

Megan said...

So, um, since we don't live all that far from one another, can I convince you to bake one for me? What if I bat my eyes? Ok, what if I promise my undying admiration? Oh well, it was worth a try. :)

Adeline said...

wow that looks dericious.

i like that you put your netflix queue up there, very interesting. i love netflix. i think about all the poor suckers who wait for the tv schedule, and i just watch em whenever i want. and alot less than a tivo.

love it. loveitloveitloveit loveit.

come by sometime.

susan said...

Madre - Let me know how yours turns out!

MA - Thank you. It tasted as lovely as it looks. :)

Megan - Don't give up so easily. ;) Are you planning a westward jaunt anytime soon?

Adeline - Thanks. :) Yes, Netflix is super good. I love that you can find the most obscure stuff on it.