Eastern Shore Yellow Squash Pie
By
Win Spicer
@debaylady
1
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!
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.
How to Make Eastern Shore Yellow Squash Pie
- 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.
