eastern shore yellow squash pie
(1 RATING)
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!
No Image
prep time
20 Min
cook time
50 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- - 2 c. cooked, salted, drained, and mashed yellow squash
- 2 - large eggs, beaten
- 1 cup half and half, heavy cream, or milk
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 tablespoons cornstarch
- 1 cup sugar or sugar substitute
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 3/4 teaspoon cinnamon
- 1 cup 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
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Step 1In a large bowl, using hand mixer, blend together cooked squash, beaten eggs, heavy cream, and vanilla.
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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