Yellow Squash Pie

1. 1

   Preheat oven to 350 degrees F.

2. 2

   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.

3. 3

   In mixing bowl, combine squash, eggs and sugar; stir, but do not beat.

4. 4

   Add lemon extract.

5. 5

   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.

6. 6

   Serve cold. Tastes like lemon custard.

7. 7

   Note: recipe originally had 1 cup sugar, which has been reduced to 3/4 cup (or even less, depending on your preferred taste).

* Per serving · 4 servings · Values may vary.

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