Recipe courtesy of Grandma Williams

Grandma Williams' Squash Pie

  • Level: Easy
  • Total: 2 hr 40 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 1 hr 25 min
  • Yield: 3 pies
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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 prepared frozen pie shells, defrosted


  1. 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.
  2. Preheat the oven to 350 degrees F.
  3. 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.
  4. Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.
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