Recipe: <!-- -->Butternut Custard Pecan Pie<!-- -->
Made with a ground pecan crust, this gluten-free and grain-free dessert bakes up soft and tender while holding its shape when sliced. For best results, chill the pie until cold before cutting. Watch...
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Cooking tools:
- Food processor
- Pie dish
- Oven
- Cooling rack
- Refrigerator
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Pastry brush
- Baking dish
Ingredients
- 2 cups pecan halves, divided
- 1 tablespoon coconut oil, plus more for the plate
- 1 tablespoon plus 1/2 cup pure maple syrup
- 2 cups cooked, mashed butternut squash
- 3 large eggs
- 1 cup unsweetened plain almondmilk or cashewmilk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon fine sea salt
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