eastern shore yellow squash pie

★★★★★ 1 Review
debaylady avatar
By Win Spicer
from Frankford, DE

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!

★★★★★ 1 Review
serves 6-8
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For eastern shore yellow squash pie

  • 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.

How To Make eastern shore yellow squash pie

  • 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.

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