Yellow Summer Squash Pie

summer squash
Dorling Kindersley/Getty Images
  • 40 mins
  • Prep: 15 mins,
  • Cook: 25 mins
  • Yield: 6 to 8 Servings
Ratings (18)

This uncommon squash pie is a custard-like dessert pie made with cooked summer squash, eggs, and butter. It's a sweet pie with an unexpected main ingredient.

The pie is made with a baked pie crust. Use a frozen pie shell or homemade pastry.

What You'll Need

  • 1 pie shell (9-inch)
  • 5 medium summer squash
  • 1/2 teaspoon salt (plus more, to taste)
  • 1/4 cup melted butter
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon extract (or vanilla extract)
  • 1 tablespoon all-purpose flour
  • 2 egg yolks ( beaten)

How to Make It

  1. Heat the oven to 400 F.
  2. Prepare the pie pastry and fit it into the pie plate. 
  3. Fit a sheet of foil over the crust and fill with pie weights or dry beans. 
  4. Reduce the oven temperature to 375 F and bake for 15 minutes, or until set. Remove the weights and foil and return the crust to the oven. Bake for about 15 minutes longer. Remove it to a rack and set aside.
  5. Rinse the squash; pat dry. Slice the squash into 1/4-inch slices.
  1. Fill a large saucepan with about 2 inches of water; bring the water to a boil over medium heat. Add 1/2 teaspoon of salt to the water along with the sliced squash. Cover and cook for about 5 to 7 minutes, or until tender. Drain the squash.
  2. Transfer the drained squash to the empty saucepan or to a bowl and mash.
  3. In a large bowl, combine the melted butter, sugar, and lemon or vanilla extract; stir in flour, beaten eggs, and mashed squash.
  4. Pour the squash mixture into the baked pie shell and place it on a baking pan. Bake the pie for 25 minutes, or until the filling is firm.