Squash Pie Recipe

Name: Squash Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. yellow squash, cooked; 1/2 c. Pet milk; 4 Tbsp. flour; 1/8 tsp. salt; 1 1/4 c. sugar; 3 egg yolks, beaten; 3 Tbsp. butter; 2 Tbsp. lemon juice; 1 (9-inch) baked pie crust; 3 egg whites (for meringue)

Servings: persons

1
Drain cooked squash and mash.
2
Mix together sugar, egg yolks and flour, adding a little milk to make a smooth paste.
3
Add remaining milk, squash, butter and lemon juice; cook until thick, stirring as needed.
4
Pour into baked pie crust.
5
Beat egg whites to make meringue, at room temperature, adding 4 tablespoons sugar as you beat.
6
Put on pie and bake at 425u00b0 until meringue is brown, about 5 to 8 minutes, depending on oven, checking often.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. yellow squash, cooked, 1/2 c. Pet milk, 4 Tbsp. flour, 1/8 tsp. salt, and more.

Yes, Squash Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Squash Pie

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