Best Summer Squash Pie Recipes

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SUMMER SQUASH PIE



Summer Squash Pie image

This is a tasty way to use up some of the extra zucchini and squash from your vegetable garden.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

1 unbaked pastry shell (9 inches)
1 large egg, lightly beaten
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)
1 teaspoon canola oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 large tomato, sliced
1 cup shredded cheddar or part-skim mozzarella cheese
3/4 cup mayonnaise

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°, In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top. , Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers.

Nutrition Facts : Calories 357 calories, Fat 29g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 459mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

AUNT MARIAN'S SUMMER SQUASH CUSTARD PIE



Aunt Marian's Summer Squash Custard Pie image

Provided by Nancie McDermott

Categories     Vegetable     Bake     Fourth of July     Vegetarian     Squash     Zucchini     Summer     Family Reunion     Yellow Squash     Boil     Advance Prep Required

Yield Makes one 9-inch pie

Number Of Ingredients 11

Pastry for a 9-inch single-crust pie, such as Barry Maiden's Butter/Shortening Piecrust
6 medium zucchini or yellow squash (about 1 1/2 pounds)
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup heavy cream
3 eggs, beaten well
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon white vinegar

Steps:

  • Heat the oven to 400 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.
  • To prepare the zucchini, trim the ends and cut each squash lengthwise into quarters, turning each squash into four long strips. Cut away the pointed edge of each strip, removing and discarding the seeds. Line up the strips and cut each one crosswise into 1/2-inch chunks. You should have about 6 cups of chopped zucchini.
  • In a medium saucepan with a tight-fitting lid, bring 3/4 cup water to a rolling boil. Add the chopped zucchini, cover, and cook until the zucchini is tender and bright green, softened, but still holding its shape without turning to mush, 4 to 5 minutes. Remove from the heat and drain well.
  • In a small bowl, combine the sugar, cornstarch, nutmeg, and salt. Stir with a fork to mix everything well. In a medium bowl, combine the cream, eggs, butter, vanilla, and vinegar. Using a whisk or a fork, stir to combine everything well. Add the sugar mixture and stir to dissolve the dry ingredients and mix everything together into a thick, smooth filling.
  • Transfer the zucchini back to the empty saucepan and mash it to make it as soft and smooth as possible. Drain off any extra liquid that the zucchini releases. Measure it out, so that you have about 2 1/2 cups. Fold the mashed, drained zucchini into the filling and stir to mix everything together well.
  • Pour the filling into the piecrust. Place the pie on the middle shelf of the oven. Bake for 10 minutes. Reduce the heat to 325 degrees F, and bake until the filling is firm and nicely browned, and a knife inserted in the center of the pie comes out clean, 30 to 40 minutes.
  • Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature. Serve at room temperature or slightly chilled.

YELLOW SUMMER SQUASH DESSERT PIE



Yellow Summer Squash Dessert Pie image

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

4 eggs, beaten
2/3 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 cups grated yellow squash, unpeeled
1 (13 ounce) can evaporated milk
9 ounces water
1/2 cup whole milk
1 (8 inch) pie crusts or 1 (9 inch) pie crusts

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

SWEET SUMMER SQUASH PIE



Sweet Summer Squash Pie image

I learned this recipe from my GRanny who was teh GReatest Appalchian Cook.

Provided by amber phillips

Categories     Pies

Time 1h25m

Number Of Ingredients 10

4 c steamed summer squash sliced in quarter in chunks
4 eggs beaten
1 Tbsp ginger
2 Tbsp cinnamon
1 1/2 c all purpose flour
1 brown sugar, firmly packed
1 granulated sugar
1 c self rising flour
1 c butter
1 c self rising flour

Steps:

  • 1. grease a 9x13 inch pan , steam squash 15 minutes or until tender. place in prepared pan.
  • 2. mix all purpose flour cinnamon, eggs, ginger, and brown sugar and 1 cup of the granulated sugar (set aside another cup of granulated sugar) mix until well blended( flour is much easier to work with if sifted with the sugar ginger and cinnamon. pour over squash
  • 3. in a big bowl mix together one cup each of flour sugar and butter then simply pour mixture over the top of squash mixtuer as you would a cobbler ten bake an hour to an hour and a half

COCONUT SUMMER SQUASH PIE



Coconut Summer Squash Pie image

This is only a couple ways I can get my husband to eat squash. This was given to me from an old co-worker. It is really easy to make.

Provided by Chef Teresa 2

Categories     Pie

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 9

3 cups summer squash, grated
1 1/2 cups sugar
3 eggs
1/2 cup butter, melted
1 tablespoon coconut extract
2 tablespoons flour
1/2 cup flaked coconut
1 (9 inch) deep dish pie shells
1/4 cup flaked coconut, topping

Steps:

  • Preheat oven 350 degrees.
  • Place ingredients in blender and blend until they are mixed good.
  • Pour into pie shell, not baked.
  • Bake for 25 minutes then remove from oven and sprinkle with 1/4 cup coconut. Put back into oven and brown coconut.

Nutrition Facts : Calories 812, Fat 41.7, SaturatedFat 23.1, Cholesterol 219.6, Sodium 457.2, Carbohydrate 103.4, Fiber 1.9, Sugar 84.5, Protein 8.2

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