Summer Squash Pie (with variations)
2 cups grated yellow squash (use small-medium)
1/2 cup melted butter OR margarine
3/4 cup light brown sugar
1/2 cup coconut
1/2 cup nuts
1 Tablespoon Vanilla
2 Tablespoons flour
8" unbaked pie crust
Mix all together and pour into shell. Bake 350* until lightly browned
and set in center, about 30 minutes. This pie is best chilled.
For a lemony variation substitute lemon extract for vanilla, and when cool
spread layer of Lemon Curd over top. Serve with dollops of whipped
OR substitute dark brown sugar and add 1 teaspoon pumpkin pie
spice stirred into the flour before adding.