Yellow Squash Pie
- 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).
Questions & Replies
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I sooooo wanted to love this recipe. I followed this recipe exactly -- even the 4 Tablespoons of extract all along thinking that would be just too much lemon. It was. My family didn't like this at all. We found the lemon to be too strong and the pie not to be sweet enough. In fact, so much lemon left a very bitter after-taste. My husband thought the pie tasted like a strong, flat diet soda. I think I would try this again, with maybe 4 teaspoons of lemon extract -- but not 4 tablespoons.
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