Kabocha & Gjetost Pie with Rye Crust and Skyr Chantilly Cream
This pie reflects my love affair with Nordic ingredients. In Finland, pies typically feature a pressed-in cookie crust opposed to the traditional American rolled crust. The rye flour adds a savory nuttiness that reflects the flavors in the gjetost cheese and kabocha squash. Gjetost, or Norwegian brown cheese, creates a lovely surprise on the bottom layer. The Nordic spiced filling is rich in squash flavor, but not overly sweet. If preferred, you can substitute pumpkin or butternut squash puree in place of the kabocha. Icelandic skyr adds a refreshing tartness to the Chantilly cream.
Ingredients
Cust
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- 1 large egg at room temperature
- ⅔ cup all-purpose flour
- ⅔ cup medium rye flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Pie
- ¾ cup packed light brown sugar
- 2 large eggs at room temperature
- 2 cups kabocha squash puree see notes
- ¼ cup heavy cream
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground Ceylon cinnamon
- ½ teaspoon freshly ground cardamom seeds
- ⅛ teaspoon freshly grated nutmeg
- 1 block 8.8 ounces gjetost cheese, grated
Chantilly Cream
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ½ cup whole milk plain skyr
Instructions
Cust
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg until smooth. In another bowl, whisk together both flours with the baking powder and salt. Add to the butter mixture and beat until combined. Grease a 9 inch fluted deep dish pie pan and press the dough into the bottom and up the sides.
Pie
- Preheat the oven to 350°F. In a large bowl, whisk together the brown sugar and eggs until smooth. Add the squash puree, cream, flour, vanilla, and spices. Whisk until smooth. Sprinkle the grated gjetost over the bottom of the pie. Pour the squash filling over top. Bake in the center of the oven for 75-85 minutes or until the pie is set across the top but still jiggles slightly as a whole. The center will still appear to be a bit wet. Cool completely on a wire rack, then refrigerate for at least 4 hours before serving. Top each slice with skyr Chantilly cream.
Chantilly Cream
- In a chilled mixing bowl, beat together the cream, sugar, and vanilla until soft peaks form. Add skyr and beat until stiff peaks form.
