Name: Sunny's Grandma Williams's Squash Pie with Sunny's Lemon Whipped Cream
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 8 to 10 servings
Ingredients: 4 medium yellow squash, sliced into 1-inch-thick rounds; 5 tablespoons unsalted butter, at room temperature; 1/3 cup all-purpose flour; 2/3 cup sugar; 2 teaspoons lemon extract; 2 large eggs; One 9-inch prepared pie shell, defrosted if frozen; 1 cup heavy cream, chilled; 1 tablespoon limoncello, chilled; 1/2 teaspoon vanilla bean paste

Directions

For the pie: Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, about 20 minutes. Drain in a fine-mesh sieve and press the squash with the back of a spoon to remove excess water.
Preheat the oven to 350 degrees F.
Transfer the squash to a blender. Add the butter, flour, sugar, lemon extract and eggs. Blend until smooth, then pour into the prepared pie shell. (If using refrigerated pie dough instead of frozen crusts, ease into a 9-inch pie pan and crimp the edges before filling.)
Bake until the filling is set, 45 minutes to 1 hour. Let the pie cool to room temperature before slicing.
For the lemon whipped cream: In a large bowl, add the heavy cream and whisk until there are soft peaks. Gently whisk in the limoncello and vanilla bean paste. Whisk and stop just before stiff peaks (the whipped cream should still be relaxed). Serve the pie with the cream.

Sunny's Grandma Williams's Squash Pie with Sunny's Lemon Whipped Cream

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