Roasted Butternut Coconut Custard Pies

Steps

1. Preheat the oven to 400°F (200°C). Spread the butternut squash in a baking dish, add the water, cover tightly with foil and roast for 40 to 45 minutes, until very tender.
2. Uncover the butternut squash, let it cool for 15 minutes, then mash or puree until completely smooth; you should have about 850 g. Reduce the oven to 375°F (190°C).
3. While the squash cools, make the crust: in a bowl, stir together the flour, sweetened shredded coconut, granulated sugar and half of the salt (2 g). Pour in the melted butter and mix until it looks like damp sand that holds together when squeezed.
4. Divide the crust mixture in half. Press each half evenly over the bottom and up the sides of a 9-inch pie plate, using the bottom of a measuring cup to firm it.
5. Bake the crusts at 375°F (190°C) for 12 minutes, until set and just turning golden at the edges. Set them aside and reduce the oven to 350°F (175°C).
6. Make the filling: in a large bowl, whisk the brown sugar, cornstarch, ground ginger, cinnamon, nutmeg and the remaining half of the salt (2 g) until no lumps remain.
7. Whisk the eggs into the brown sugar mixture, then whisk in the pureed butternut squash, canned coconut milk, maple syrup and vanilla until smooth.
8. Divide the filling equally between the two par-baked crusts. Bake at 350°F (175°C) for 50 to 55 minutes, until the edges are set, the center jiggles only slightly and it reaches 175°F (79°C) on a thermometer. Cover the rims with foil if they brown too quickly.
9. Cool the pies on a rack for at least 2 hours, then chill for 1 hour or more to firm. Cut each pie into 6 slices.