Yellow Squash Pie
Ready In: 1 hr 5 mins
Yields: 1 pie
Ingredients
- 1 cup evaporated milk (PET)
- 2 eggs
- 1⁄2 cup honey or 3⁄4 cup sugar
- 1 teaspoon cinnamon
- 2 cups cooked yellow squash
- 1 (9 inch) unbaked pie shells
Directions
- Slice and cook squash in small amount (covering squash) of water until tender. Drain and cool.
- In blender, blend milk, eggs, cinnamon and honey. Add cooked squash (cooled). Blend together for 2 to 3 minutes. Pour into pie shell.
- Bake at 400°F for ten minutes, then turn oven down to 350°F and cook for 35 minutes or until set (pie doesn't juggle when moved).
- Cool; refrigerate until cold then serve. Or you can eat it warm like my family prefers--your choice.
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