Eastern Shore Yellow Squash Pie Recipe

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Eastern Shore Yellow Squash Pie

Win Spicer

By
@debaylady

I had never tasted squash pie until I was married. Who knew this common garden vegetable could be an ingredient in a pie recipe? Not me, until a relative invited us to dinner and served this pie. I have tweaked her recipe to give it more flavor. Note: This makes 2 pies!


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Comments:

Serves:

6-8

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

2 c. cooked, salted, drained, and mashed yellow squash
2
large eggs, beaten
1 c
half and half, heavy cream, or milk
1 1/2 tsp
pure vanilla extract
1 1/2 Tbsp
cornstarch
1 c
sugar or sugar substitute
1/4 tsp
nutmeg
1/4 tsp
ginger
3/4 tsp
cinnamon
1 c
flaked coconut

NOTE: YOUR YELLOW SQUASH NEED NOT BE PEELED BEFORE COOKING. JUST CUT OFF ENDS AND ROUGH CHOP.

Directions Step-By-Step

1
In a large bowl, using hand mixer, blend together cooked squash, beaten eggs, heavy cream, and vanilla.
2
In a small dish mix cornstarch in enough milk to dissolve well. Add to squash mixture along with the sugar, nutmeg, ginger, and cinnamon. Beat well with mixer.
3
Fold in the coconut and pour into the pie shells. You can use your own crust recipe or the frozen pie shells.
4
Bake in a preheated 425 degree oven for 10 minutes. Reduce heat to 375 degrees and bake for 30-40 minutes until center is almost set. Filling will continue to cook a few minutes once out of the oven.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: Southern