• Main
  • Recipes
  • Aunt Marian's Summer Squash Custard Pie Recipe

Aunt Marian's Summer Squash Custard Pie Recipe

Posted by
Rate It!
Aunt Marian's Summer Squash Custard Pie
Add your photo!
Ingredients
11
Count
Nutrition
135
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Heat the oven to 400 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. From Southern Pies: A Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan by Nancie McDermott. Text copyright © 2010 by Nancie McDermott; photographs © 2010 by Leigh Beisch. Published by Chronicle Books LLC.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 134.73 Kcal (564 kJ)
Calories from fat 81.57 Kcal
% Daily Value*
Total Fat 9.06g 14%
Cholesterol 77.25mg 26%
Sodium 89.21mg 4%
Potassium 61.56mg 1%
Total Carbs 11.47g 4%
Sugars 9.88g 40%
Dietary Fiber 0.1g 0%
Protein 2.33g 5%
Vitamin C 2.6mg 4%
Vitamin A 0.1mg 2%
Iron 0.4mg 2%
Calcium 15.9mg 2%
Amount Per 100 g
Calories 287.67 Kcal (1204 kJ)
Calories from fat 174.16 Kcal
% Daily Value*
Total Fat 19.35g 14%
Cholesterol 164.94mg 26%
Sodium 190.48mg 4%
Potassium 131.45mg 1%
Total Carbs 24.48g 4%
Sugars 21.09g 40%
Dietary Fiber 0.2g 0%
Protein 4.97g 5%
Vitamin C 5.5mg 4%
Vitamin A 0.1mg 2%
Iron 0.8mg 2%
Calcium 34mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 3.4
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top