ACORN SQUASH PIE WITH MARSHMALLOW MERINGUE

ACORN SQUASH PIE WITH MARSHMALLOW MERINGUE

There's really something almost indescribable about the taste of freshly baked acorn squash.  The rich, velvety texture of fully cooked squash as it peels away from the shell with your fork.  The delicious, almost sinful taste of the brown sugar and butter you fill the scraped out center with.  The smile of satisfaction once you've enjoyed it on its own or as an accompaniment to your favorite meal.  I can still remember the smell of my mother's kitchen when she would make these, usually accompanying pork chops for a Sunday dinner.  You never quite lose that sensory memory.  And once you have that first bite, you're hooked.

Acorn squash is one of those wonderful treats of fall that truly not only makes a meal, but allows you to enjoy it without as much hastle as some of its root vegetable and gourd family members require.  There are some that even claim that acorn squash is in many ways better for baking and cooking than pumpkins are.  Where this recipe is concerned, I would tend to agree.  So, put on a fresh pot of coffee and some music you enjoy, and give this one a shot!  It's a great treat, and a unique twist on an old familiar favorite!

ACORN SQUASH PIE WITH MARSHMALLOW MERINGUE:

CRUST:

·         1 ½ Cups Graham Cracker Crumbs

·         1/3 Cup Sugar

·         6 Tbs. Butter, Melted

FILLING:

·         2 Eggs

·         ¾ Cup Brown Sugar

·         1 12 Oz. Can of Evaporated Milk

·         ½ tsp. Salt

·         ½ tsp. Ground Ginger

·         1 tsp. Ground Cinnamon

·         ¼ tsp. Ground Cloves

MERINGUE:

·         6 Egg Whites, Room Temperature

·         3 ½ Cups of Marshmallow Crème

Instructions:

For Crust:

Preheat your oven to 350*.  Spray your pie plate with baking spray.

In a large bowl, mix your graham cracker crumbs, sugar, and melted butter until all crumbs are thoroughly coated.  Pour into your pie plate and press firmly against the bottom and edges.  Bake crust for 10 minutes.  Remove from oven and let cool.

For Filling:

Cut your acorn squash in half and scoop out the seeds.  Place acorn squash face down on a baking sheet.  Cook in oven for 60 minutes or until it is soft when poked with a fork.  Remove from oven and allow it to cool.

Once cooled completely, scoop out squash with a spoon until squash shell is completely clean.  Measure 2 cups of cooked squash into a mixing bowl.  Add eggs, brown sugar, evaporated milk, salt and spices.  Mix all ingredients  until fully combined.  Pour mixture into pie shell.

Bake in oven for 60 minutes.  Center may still be a bit jiggly, but will solidify as cools.  Allow to cool fully before topping meringue.

For Meringue:

Beat room temperature egg whites (you can do this and have it ready while pie is baking) with a mixer in a clean metal or glass bowl until soft peaks form.  Gradually add marshmallow creme and continue beating until stiff peaks form, 5-7 minutes more.

Spread meringue over pie all the way to edges so the meringue doesn’t shrink. (Beads of liquid often form on meringue.  To avoid “weeping” spread the meringue on the pie while the filling is hot, then brown it.) 

Using the back of a spoon, form peaks from the meringue.  Return pie to the oven and bake 7- 10 minutes or until topping is golden, rotating for even browning.  Watch the pie carefully at this point, as the meringue can burn easily.

Cool pie to room temperature and place in the fridge over night before serving.