eastern shore yellow squash pie
(1 rating)
No Image
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!
(1 rating)
yield
6 -8
prep time
20 Min
cook time
50 Min
method
Bake
Ingredients For eastern shore yellow squash pie
-
2 c. cooked, salted, drained, and mashed yellow squash
-
2large eggs, beaten
-
1 chalf and half, heavy cream, or milk
-
1 1/2 tsppure vanilla extract
-
1 1/2 Tbspcornstarch
-
1 csugar or sugar substitute
-
1/4 tspnutmeg
-
1/4 tspginger
-
3/4 tspcinnamon
-
1 cflaked 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT