Best Yellow Squash Pie Slap Happys Desserts Recipes

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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

YELLOW SQUASH PIE



Yellow Squash Pie image

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

2 cups yellow squash, cooked and drained well
4 whole eggs, lightly blended
3/4 cup granulated sugar
4 tablespoons lemon extract
9 inches pie plate

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

GRANDMA WILLIAMS' SQUASH PIE



Grandma Williams' Squash Pie image

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 3 pies

Number Of Ingredients 7

6 medium yellow squash, sliced
1 stick unsalted butter
1/2 cup all-purpose flour
1 cup sugar
1 tablespoon lemon extract
3 eggs
Three 9-inch prepared frozen pie shells, defrosted

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



Yellow Squash Pie image

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

1 cup evaporated milk (PET)
2 eggs
1/2 cup honey or 3/4 cup sugar
1 teaspoon cinnamon
2 cups cooked yellow squash
1 (9 inch) unbaked pie shells

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 SQUASH PIE



Yellow Squash Pie image

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

1 3/4 cups cooked yellow squash, drained
2 eggs
1 1/4 cups sugar
2 tablespoons flour
1 cup milk
1 teaspoon vanilla
1 teaspoon lemon (optional)
cinnamon (optional)
unbaked pie shell

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

YELLOW SQUASH CREAM PIE



Yellow Squash Cream Pie image

Never would think that this a sweet pie, but it sweet and delicious!!! Great with french vanilla ice-cream too!! YUMM-YUMM!!!!

Provided by Jenny Moretz

Categories     Pies

Time 1h50m

Number Of Ingredients 10

2 c yellow squash
1 pie shell, baked ( i prefer graham cracker)
1 c evaporated milk
2 c sugar or sugar cinnamon mix (or splenda)
1 egg
2 tsp butter
3 tsp all purpose flour (or baking mix)
1 1/2 tsp vanilla extract
1/2 tsp cinnamon (if you don't use sugar/cinnamon mix)
1/4 Tbsp freshly grated nutmeg

Steps:

  • 1. Cook squash until tender. Drain squash. Excess water will make pie too "mushy." Allow squash to cool for 10-15 minutes.
  • 2. Put all ingredients into a blender or food processor and puree.
  • 3. Pour into pie shell & top with a sprinkle of brown sugar & cinnamon.
  • 4. Bake on middle rack @ 325 for 50-65 minutes. Let cool on pie rack.
  • 5. Top with Ice Cream or a slice of cheese, depends on the area you were raised! I have also topped it with some good condensed milk as well!! Just add your own flair to the pie whether it be sweet or spicy!!

LEMON YELLOW SQUASH PIE



Lemon Yellow Squash Pie image

This is so easy and taste just like lemon pie. I gave my neighbor some squash and she in return gave me this recipe. I made it and my dh loved it. One large yellow squash is enough for two pies. The first time I made it, I used 1 teaspoon orange extract because I did'nt have lemon and I added fresh lemon juice to it. Tasted just like lemon pie! I wish I could give this 5 stars!!! Well really, I do!

Provided by Chef Mommie

Categories     Pie

Time 48m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 7

1 cup squash
1 cup sugar
3 teaspoons all-purpose flour
2 eggs
1/4 cup butter (melted)
2 teaspoons lemon extract
1 pie shell (regular)

Steps:

  • Pre-heat oven to 350.
  • Wash and peel the squash.
  • Cut squash in half, length wise.
  • Scoop out the seeds and grate.
  • Mix all the ingredients together with the squash.
  • Put mix in pie shell and bake for 45 minutes on lower rack.

Nutrition Facts : Calories 574.8, Fat 28.9, SaturatedFat 11.8, Cholesterol 123.5, Sodium 371.8, Carbohydrate 73.1, Fiber 2, Sugar 50.7, Protein 6.6

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