Yellow Squash Pie

Recipe by Julesong
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READY IN:
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups yellow squash, cooked and drained well
  • 4
    whole eggs, lightly blended
  • 4
    tablespoons lemon extract
  • 9
    inches pie plate
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Cook (steaming works well) enough yellow squash (crookneck, not butternut or such) to a nice soft consisitency, enough to equal 2 full cups cooked and drained, about 20 minutes.
  • In mixing bowl, combine squash, eggs and sugar; stir, but do not beat.
  • Add lemon extract.
  • Pour into a lightly buttered pie plate and bake approximately 40 minutes at 350 degrees or until pie is custard consistency. Let cool and chill in refrigerator.
  • Serve cold. Tastes like lemon custard.
  • Note: recipe originally had 1 cup sugar, which has been reduced to 3/4 cup (or even less, depending on your preferred taste).
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