24 November 2010
I am up early today to prepare a few dishes for the festivities and thought I would share a new recipe with you. I cannot make this for Thanksgiving, as my family has had it about 4 times while I was fine tuning the recipe for my cooking class! They have refused to eat it again this calendar year! It all sounds a bit complicated, but goes together quite easily! I saw a pie much like this in the Wall Street Journal, but I think mine tastes much better, a little less sweet!
We wish you a Happy Thanksgiving!
1 9 inch pie pastry crust
1/3 cup Butter, soft
½ cup Sugar
2 Large Eggs
5 Oz. Evaporated Milk or Heavy Cream
1 teaspoon Vanilla
2 cups Mashed Squash (A blend of Acorn and Butternut is my favorite)
¼ pound Blue Cheese, crumbled (I used Bleu Affine)
8 slices Bacon
½ cup Brown Sugar
4 Teaspoons Balsamic Vinegar
Preheat oven to 350 degrees.
Place pie crust into pie dish and flute edges.
In a mixing bowl, cream together butter and sugar, add eggs and vanilla, mix well. Add milk or cream and squash, mix until combined then pour into pastry crust. Bake 50-55 minutes until center is set. Sprinkle with cheese and cool on a wire rack.
Increase oven temp to 425 degrees. Foil line the bottom of a broiler pan for easy clean up. Basketweave your 8 slices of bacon together on the grid portion of the broiler pan. In a small bowl, mix together the brown sugar and balsamic vinegar and brush evenly over the bacon slices. Bake about 15 minutes with a piece of foil over the bacon, remove foil and bake an additional 5 minutes. Trim edges to fit your pie dish and place on top of squash. Serve cold or at room temp!