Grandma Williams' Squash Pie

Total Time:
2 hr 40 min
Prep:
15 min
Inactive:
1 hr
Cook:
1 hr 25 min

Yield:
3 pies
Level:
Easy

Ingredients
  • 6 medium yellow squash, sliced
  • 1 stick unsalted butter
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 1 tablespoon lemon extract
  • 3 eggs
  • Three 9-inch frozen pie shells, defrosted
Directions
  • Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.

  • Preheat the oven to 350 degrees F.

  • Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.

  • Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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