Yellow Summer Squash Dessert Pie |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 400 degrees. Defrost pie shells.
2. In a large bowl, mix eggs,sugar, salt, cinnamon and nutmeg real good with a wire whisk.
3. Add the grated squash and still to blend together.
4. Pour in the evaporated milk, water, and whole milk. Mix well, stirring with a big spoon.
5. Pour into pie shells. Sprinkle with nutmeg or brown sugar.
6. Bake 400 degrees about 25 minutes or until a knife comes out clean.
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