BUTTERNUT CUSTARD PIE

BUTTERNUT CUSTARD PIE image

Yield 8 servings

Number Of Ingredients 12

1 ready made refrigerated pie crust
2 Tbsp softened butter (for pie crust)
4 Pecan crunch granola bars (I use Nature Valley brand) crumbled (I use a rolling pin)
1/2 cup copped pecans
1/2 cup brown sugar
1/3 cup softened butter
3/4 cup granulated sugar
3 eggs
5 oz can evaporated milk
1 tsp vanilla
12 oz box frozen winter squash, thawed and drained (or 2 cups of fresh butternut squash cooked down)
2 Tbsp melted butter (for topping)

Steps:

Press pie crust into 9" pie plate, cover edges with foil. Spread two Tbsp of softened butter over pie crust. Combine granola bars, pecans and brown sugar; divide in half (2nd half is for the topping). Put the first half in the bottom of the pie crust. Beat together the softened butter and granulated sugar until smooth, add eggs, evaporated milk and vanilla, mix until blended. Stir in the squash and pour into pie crust. Bake at 350 for 45 minutes, remove from oven, remove foil; add melted butter to the reserved granola-pecan-brown sugar mixture, spread on top of pie, bake for 5 to 10 more minutes, until set. Serve warm or cold, with our without whip cream.