GRANDMA WILLIAMS'S SQUASH PIE
"This year my grandma and I clocked more laughs and tears on the phone than ever. If I had it my way, our chats would happen in person while eating homemade pie or cake, with plenty of grandma hugs for dessert. Her empowering stories about growing up in Fayetteville, NC, make me dream bigger and run toward the work. She still won't video-chat, but this year she went old school by writing and mailing a letter to me. (Thank you, US Postal Service workers!) I wish I could bake one of her famous pies for all of you, especially this lemony custard-like squash pie. Grandma breaks all the rules when she makes it and everything comes out fine!" says Sunny.
Provided by Sunny Anderson
Categories dessert
Time 1h25m
Yield Three 9-inch squash pies
Number Of Ingredients 7
Steps:
- Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, about 20 minutes. Drain in a fine-mesh sieve and press the squash with the back of a spoon to remove the excess water.
- Preheat the oven to 350 ̊ F. Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs. Blend until smooth. Evenly divide the filling among the pie shells. (If using refrigerated pie dough instead of frozen crusts, ease into three 9-inch pie pans and crimp the edges before filling.)
- Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing.
GRANDMA WILLIAMS' SQUASH PIE
Steps:
- Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.
- Preheat the oven to 350 degrees F.
- Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.
- Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.
YELLOW SQUASH PIE ....SLAP HAPPY'S DESSERTS
I made this one year for Thanksgiving. They could not figure out what it was.
Provided by vivian stroud
Categories Pies
Time 1h25m
Number Of Ingredients 10
Steps:
- 1. ADD SUGAR,AND SPICES TO SQUASH AND MIX THOROUGHLY. BEAT EGGS, ADD CREAM,AND MIX WITH SQUASH.OUR MIXTURE IN UNBAKED PIE SHELL. BAKE AT 450` FOR 10 MINUTES. THEN REDUCE TO 350` AND BAKE FOR 40 MINUTES OR UNTIL A KNIFE INSERTED IN CENTER OF PIE. COMES OUT CLEAN.
- 2. DON'T TELL YOUR GUEST WHAT KIND OF PIE IT IS, ASK THEM TO GUESS, THEY WILL BE SHOCKED, ENJOY!
YELLOW SQUASH PIE
Something great for those who love pie's like pumpkin, and dislike squash in general. I personally do not like squash but when I made this, I couldn't believe it, I loved it!
Provided by pulp_fiction_88
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 1954.4, Fat 89.1, SaturatedFat 29.8, Cholesterol 445.1, Sodium 1371.1, Carbohydrate 257.6, Fiber 10.8, Sugar 146.1, Protein 44.4
YELLOW SUMMER SQUASH DESSERT PIE
Another recipe from the farm newspaper in the 80's. This is a good way to use up those extra squash! Since the directions were sparse, I added my own. Note: For whatever reason, I couldn't get the 2 pie shells to show up.
Provided by Debaylady
Categories Dessert
Time 40m
Yield 2 pies, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Defrost pie shells.
- In a large bowl, mix eggs,sugar, salt, cinnamon and nutmeg real good with a wire whisk.
- Add the grated squash and still to blend together.
- Pour in the evaporated milk, water, and whole milk. Mix well, stirring with a big spoon.
- Pour into pie shells. Sprinkle with nutmeg or brown sugar.
- Bake 400 degrees about 25 minutes or until a knife comes out clean.
Nutrition Facts : Calories 335.4, Fat 14.8, SaturatedFat 6.2, Cholesterol 160.8, Sodium 294.3, Carbohydrate 40.6, Fiber 0.9, Sugar 25.1, Protein 10.4
YELLOW SQUASH PIE
My mom made this pie all the time growing up. It is really great for kids and those who don't like squash too much. It really is a pie- it's sweet and yummy. People are surprised when you tell them that it has squash in it. It can be frozen for the winter as well and is a great way to have yummy squash all year long. I even like eating them frozen- like ice cream.
Provided by Wanderer
Categories Pie
Time 45m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Place squash in blender.
- Add flour (sifted) and sugar into blender.
- Add eggs and milk into blender.
- Add other flavoring last in blender (lemon, vanilla).
- Blend well and pour into unbaked pie shell.
- Add a few dashes of cinnamon to the top of the pie before putting it in the oven.
- Bake at 350 degrees for 30-45 minute or until custard is firm.
Nutrition Facts : Calories 274.9, Fat 3.9, SaturatedFat 1.8, Cholesterol 91.4, Sodium 56.4, Carbohydrate 56.4, Fiber 0.6, Sugar 51, Protein 5
SQUASHED LEMON COCONUT PIE
Great way to use up that extra squash...and in a dessert! If you don't tell them it's there, they'll never know. You can use zucchini or yellow squash for this pie. If using zucchini and truly want to disguise it, peel off the green before shredding it.
Provided by Dawn Eberly
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.
- Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.
- Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 24.3 g, Cholesterol 85 mg, Fat 15.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 184.4 mg, Sugar 12.7 g
YELLOW SQUASH PIE
Make and share this Yellow Squash Pie recipe from Food.com.
Provided by Julesong
Categories Dessert
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- 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).
Nutrition Facts : Calories 167, Fat 3, SaturatedFat 0.9, Cholesterol 124.1, Sodium 45.5, Carbohydrate 26.8, Fiber 0.5, Sugar 25.9, Protein 4.2
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