eastern shore yellow squash pie
(1 rating)
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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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(1 rating)
yield
6 -8
prep time
20 Min
cook time
50 Min
method
Bake
Ingredients For eastern shore yellow squash pie
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2 c. cooked, salted, drained, and mashed yellow squash
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2large eggs, beaten
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1 chalf and half, heavy cream, or milk
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1 1/2 tsppure vanilla extract
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1 1/2 Tbspcornstarch
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1 csugar or sugar substitute
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1/4 tspnutmeg
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1/4 tspginger
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3/4 tspcinnamon
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1 cflaked coconut
- NOTE: YOUR YELLOW SQUASH NEED NOT BE PEELED BEFORE COOKING. JUST CUT OFF ENDS AND ROUGH CHOP.
How To Make eastern shore yellow squash pie
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1In a large bowl, using hand mixer, blend together cooked squash, beaten eggs, heavy cream, and vanilla.
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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.
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3Fold in the coconut and pour into the pie shells. You can use your own crust recipe or the frozen pie shells.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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