Custard Squash Pie

Introduction

History

Custard Squash Pie is a traditional American dessert that has been enjoyed for generations. The combination of squash and custard has been a popular flavor pairing in pies for many years, and this recipe puts a unique twist on the classic pumpkin pie.

Ingredients

How to prepare

Variations

Notes

1. Cook Time:
2. Serves: 8

Cooking Tips & Tricks

Be sure to cook the butternut squash until it is very soft and easily mashed. This will ensure a smooth and creamy texture in the pie.

- For a richer flavor, you can use heavy cream instead of whipping cream in this recipe.

- To prevent the pie crust from burning, you can cover the edges with foil halfway through baking.

Serving Suggestions

Custard Squash Pie is best served warm with a dollop of sweetened whipped cream on top.

Cooking Techniques

The key to a successful Custard Squash Pie is to bake it low and slow, allowing the custard to set without curdling.

Ingredient Substitutions

If you don't have butternut squash on hand, you can use canned pumpkin as a substitute in this recipe.

Make Ahead Tips

Custard Squash Pie can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat in the oven before serving.

Presentation Ideas

For a beautiful presentation, garnish the pie with a sprinkle of cinnamon or a drizzle of caramel sauce before serving.

Pairing Recommendations

Custard Squash Pie pairs well with a hot cup of coffee or a scoop of vanilla ice cream.

Storage and Reheating Instructions

Leftover Custard Squash Pie can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of Custard Squash Pie contains approximately 350 calories.

Carbohydrates

Each serving of Custard Squash Pie contains approximately 40 grams of carbohydrates.

Fats

Each serving of Custard Squash Pie contains approximately 20 grams of fats.

Proteins

Each serving of Custard Squash Pie contains approximately 6 grams of proteins.

Vitamins and minerals

Custard Squash Pie is a good source of vitamin A, vitamin C, and potassium.

Alergens

This recipe contains eggs and dairy (whipping cream), which may be allergens for some individuals.

Summary

Custard Squash Pie is a rich and creamy dessert that is relatively high in calories and fats, but also provides essential vitamins and minerals.

Summary

Custard Squash Pie is a delicious and comforting dessert that is perfect for fall and winter gatherings. With its creamy texture and warm spices, this pie is sure to become a new favorite in your dessert repertoire.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Custard Squash Pie. It was many years ago, when I was just a young girl living in the countryside. My grandmother, who was known for her delicious pies, had always been my inspiration in the kitchen. I loved watching her cook and bake, and I was eager to learn as much as I could from her.

One day, while I was rummaging through a box of old recipe cards that my grandmother had collected over the years, I came across a faded, yellowed card with the words "Custard Squash Pie" written in elegant script. Intrigued, I carefully read through the ingredients and instructions. The thought of combining the creamy custard with the sweet, earthy flavor of squash intrigued me and I knew I had to give it a try.

I asked my grandmother about the recipe, but she simply shrugged and said she couldn't remember where she had gotten it from. Undeterred, I set out to gather the ingredients and get to work on making the pie.

I started by roasting the squash until it was soft and caramelized, then pureed it into a smooth, velvety filling. The custard was a delicate balance of eggs, sugar, and cream, flavored with a hint of vanilla and nutmeg. As I mixed the two together, the scent that filled the kitchen was intoxicating.

When the pie emerged from the oven, golden and fragrant, I knew I had stumbled upon a true gem. The creamy custard melded perfectly with the sweet squash, creating a dessert that was unlike anything I had ever tasted before. I couldn't wait to share it with my family and friends.

Over the years, I have made this Custard Squash Pie countless times, each time tweaking the recipe slightly to suit my tastes. Sometimes I add a touch of cinnamon or a splash of bourbon to the custard, or I experiment with different varieties of squash. But no matter how I choose to make it, the pie always brings back memories of that day when I first discovered it in my grandmother's old recipe box.

I have shared the recipe with many friends and neighbors over the years, and it has become a staple at our family gatherings. It never fails to impress, with its creamy, dreamy texture and rich, comforting flavors. My grandchildren always beg me to make it for them whenever they come to visit, and I am always happy to oblige.

As I sit here now, in my cozy kitchen, surrounded by the familiar smells of baking pies and simmering soups, I am grateful for the memories and traditions that have been passed down to me. I know that my grandmother would be proud to see how far I have come in my culinary journey, and how I have carried on her legacy in my own way.

So if you ever find yourself in possession of a ripe, fragrant squash and a craving for something sweet and comforting, I urge you to give this Custard Squash Pie a try. You never know what hidden treasures you might discover in an old recipe box, just waiting to be brought to life in your own kitchen.

Categories

| American Recipes | Brown Sugar Recipes | Dessert Recipes | Pie Recipes | Winter Squash Recipes |

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