Saturday, July 23, 2016

Summer Squash Pie ...sunny...HOT...and..Humid

Summer Squash Pie  (with variations)

2 cups grated yellow squash (use small-medium)
2 eggs
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.

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