Recipe courtesy of Grandma Williams
Grandma Williams' Squash Pie
- Level: Easy
- Yield: 3 pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 277
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 40
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 3
- Cholesterol
- 33
- Sodium
- 140
- Total: 2 hr 40 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 1 hr 25 min
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 prepared 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.