Lemon Yellow Squash Pie
photo by Wanda H.
- Ready In:
- 48mins
- Ingredients:
- 7
- Yields:
-
1 pie
- Serves:
- 4-6
ingredients
- 1 cup squash
- 1 cup sugar
- 3 teaspoons all-purpose flour
- 2 eggs
- 1⁄4 cup butter (melted)
- 2 teaspoons lemon extract
- 1 pie shell (regular)
directions
- Pre-heat oven to 350.
- Wash and peel the squash.
- Cut squash in half, length wise.
- Scoop out the seeds and grate.
- Mix all the ingredients together with the squash.
- Put mix in pie shell and bake for 45 minutes on lower rack.
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Reviews
-
First, this is a very sweet pie. Although it's good, it's not a tart lemon, so if you're wanting that, add some grated lemon zest. Second, it's better served cold. It's edible room temperature, but better served cold. Third, a few adjustments I'll make next time. The squash should be FINELY grated. I used a cheese grater and it was too large. (Use a food processor to get a fine grate.) It didn't taste bad, but the texture wasn't as smooth as it should have been. Also, let the squash drain a bit before adding to the mix. I added 1.5 cups of squash (like another reviewer tried) and it did turn out very custard-like. Overall, this is a very nice recipe.
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I found this recipe about a week ago when I was looking for ideas to use up the tons of squash we have coming in. This pie is delicious. I have made this three times this week to take to one thing or another and have been asked for the recipe everytime!!! People cannot believe it has squash in it. Thanks for this recipe! This is one to cherish.
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RECIPE SUBMITTED BY
Chef Mommie
Midlothian, 86
<p>I want to thank those of you who try my recipes and also the ones that submit pictures. I truly am excited to receive each and every one of them. May you be ever so blessed! Tina</p>