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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Rating:
★★★★★ 1 vote
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.

Step-By-Step

1In a large bowl, using hand mixer, blend together cooked squash, beaten eggs, heavy cream, and vanilla.

2In 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.

3Fold in the coconut and pour into the pie shells. You can use your own crust recipe or the frozen pie shells.

4Bake 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