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Yellow Squash Pie

Irresistibly Creamy Yellow Squash Pie You'll Love

Discover the delightful Yellow Squash Pie, a creamy dessert that surprises with its unique flavors and hidden nutrition.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 crusts Refrigerated Pie Crusts For ease and consistency.
Filling
  • 2 medium Yellow Squash Fresh for best results.
  • 1 cup Granulated Sugar Adjust for desired sweetness.
  • 3 large Eggs Room temperature for better emulsification.
  • ½ cup Unsalted Butter Softened; Kerrygold recommended.
  • 2 tablespoons Flour All-purpose or gluten-free.
  • 1 cup Shredded Coconut Sweetened for extra sweetness.
  • 1 teaspoon Vanilla Extract Pure for best flavor.
  • 1 teaspoon Ground Nutmeg Freshly grated preferred.
  • 1 tablespoon Fresh Lemon Juice Prefer fresh for vibrant taste.

Equipment

  • Pie dish
  • mixing bowl
  • pot

Method
 

Preparation Steps
  1. Wash and slice the yellow squash into rounds, then boil in salted water for 8-10 minutes until tender. Drain and mash until smooth.
  2. Preheat your oven to 350°F (175°C).
  3. Remove pie crusts from the fridge and let them sit for 10 minutes. Roll one crust into a 9-inch pie dish.
  4. Cream together butter and sugar until fluffy. Add eggs one at a time and mix well. Incorporate squash, coconut, lemon juice, vanilla, flour, and nutmeg until creamy.
  5. Pour the filling into the prepared crust, cover with the second crust, trim edges, and cut slits for steam.
  6. Bake for 40-45 minutes until the crust is golden brown and the filling is set but slightly jiggly.
  7. Allow to cool for 30 minutes before slicing and serving.

Notes

Ensure to remove excess moisture from the mashed squash and use room temperature eggs for best results.