Coconut Butternut Squash Pie


Two coconut butternut squash pie recipes in one week? Yes, well, who could turn down the opportunity to share Ann Keener's Butternut Squash Galette recipe? Also, playing with your food is generally a good idea, despite what your mother might have said.  So while making the galettes, custard, and waffles, I thought I'd play around with fusing some of these ideas together.  The result is a coconut flavored butternut pie...or maybe a butternut flavored coconut pie.  Either way, it's delicious.


1 Recipe for Classic Pie Crust

1 Medium butternut squash (about 1 1/2-2 lbs)

1 Can of full-fat coconut milk (or substitute 16 oz of heavy cream)

1/2 Cup unsweetened fine-shred coconut

1/2 Cup local raw honey

1/2 tsp kosher salt

3 farm-fresh eggs

Dash of cloves

Dash of cinnamon

Juice from 1/2 lemon


Prepare one recipe for Classic Pie Crust and bake blind in one large or two small pie plates.

Preheat oven to 375 degrees.  Cut away the ends of the squash, then slice in half at the point where the straight sides meet the round end. Remove the peel and scoop out the seeds.  Grate what is left of the round end until you have about 1 cup of grated squash.  Chop the rest of the squash into 1-inch cubes. (See: How To Prepare Winter Squash).

In an 8x8 baking dish, combine the coconut milk, cubed squash, cloves, cinnamon, and salt.  Bake uncovered for 1 hour.  Remove from oven and let cool.  Once the squash mixture is at room temperature, place in a blender with the coconut, lemon, and honey.  Puree until smooth.  Add more salt, spices, honey, or lemon to taste.  Add eggs and puree again until smooth.  Fold in the grated squash.

Pour the mixture into the pre-baked pie crusts.  Bake pies for about 1 hour, or until the filling puffs and is set.  Remove from oven and let rest for at least 30 minutes before serving.  Serve warm or cold.