Lemon Yellow Squash Pie Recipes

YELLOW SQUASH PIE

Steps:

• Place squash in blender.
• Add flour (sifted) and sugar into blender.
• Add eggs and milk into blender.
• Add other flavoring last in blender (lemon, vanilla).
• Blend well and pour into unbaked pie shell.
• Add a few dashes of cinnamon to the top of the pie before putting it in the oven.
• Bake at 350 degrees for 30-45 minute or until custard is firm.

YELLOW SQUASH PIE

Steps:

• Preheat oven to 350 degrees F.
• Cook (steaming works well) enough yellow squash (crookneck, not butternut or such) to a nice soft consisitency, enough to equal 2 full cups cooked and drained, about 20 minutes.
• In mixing bowl, combine squash, eggs and sugar; stir, but do not beat.
• Add lemon extract.
• Pour into a lightly buttered pie plate and bake approximately 40 minutes at 350 degrees or until pie is custard consistency. Let cool and chill in refrigerator.
• Serve cold. Tastes like lemon custard.
• Note: recipe originally had 1 cup sugar, which has been reduced to 3/4 cup (or even less, depending on your preferred taste).

YELLOW SUMMER SQUASH CUSTARD PIE

Steps:

• Gather the ingredients.
• In a food processor, pulse the 1 1/2 cups of flour, 1/4 teaspoon of salt, 1 tablespoon of sugar to blend. Add the pieces of cold butter and shortening and pulse in four 2-second bursts, or until the mixture is blended but there are still pieces of fat the size of small peas.
• Add 3 tablespoons of ice water in a steady stream while the processor runs. Turn it off and continue adding small amounts of ice water while pulsing, until the dough forms large clumps and holds together when squeezed.
• Transfer the dough to a floured surface and lightly work it to make a cohesive dough . Don't overwork the dough. Pat it into a disk and wrap it in plastic wrap. Refrigerate the disk for about 30 minutes.
• Heat the oven to 400 F.
• On a floured surface, roll the chilled dough out to a circle about 2 inches larger in diameter than the pie plate. Fit the dough into the pie plate. Trim and flute as desired.
• Fit a sheet of foil over the bottom and sides of the crust and fill it with pie weights or dry beans.
• Bake the lined crust with the weights for 15 minutes. Reduce the oven temperature to 375 F.
• Remove the weights and foil and return the crust to the oven. Bake for about 8 minutes longer. Remove the crust to a rack and set aside.
• Gather the ingredients.
• Rinse the squash; pat dry. Slice the squash into 1/4-inch slices.
• Fill a large saucepan with about 2 inches of water; bring the water to a boil over medium heat. Add 1/2 teaspoon of salt to the water along with the sliced squash. Reduce the heat to medium-low and cover the pan; cook for about 5 to 7 minutes, or until the squash is tender. Drain the squash.
• Transfer the drained squash to the empty saucepan or to a bowl and mash. Carefully drain off any excess water. For a very smooth filling, process the squash in a blender or food processor.
• In a large bowl, whisk the two eggs and egg yolk. Whisk in the 3/4 cup of sugar, heavy cream , melted butter , vanilla, 2 tablespoons of flour, and the nutmeg, if using. Add the mashed squash and blend thoroughly.
• Pour the squash mixture into the baked pie shell and place it on a baking sheet. (If you happen to have some leftover filling, put it in buttered ramekins and bake it alongside the pie. If desired, lightly sprinkle grated nutmeg over the filling.
• Bake the pie at 375 F for 35 to 45 minutes, or until the filling is set and firm. When the crust is browned, place a pie shield over the edge to avoid over-browning.

GRANDMA WILLIAMS' SQUASH PIE

Steps:

• 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.

LEMON YELLOW SQUASH PIE

Steps:

• Pre-heat oven to 350.
• Wash and peel the squash.
• Cut squash in half, length wise.
• Scoop out the seeds and grate.
• Mix all the ingredients together with the squash.
• Put mix in pie shell and bake for 45 minutes on lower rack.

YELLOW SQUASH PIE ....SLAP HAPPY'S DESSERTS

Steps:

• 1. ADD SUGAR,AND SPICES TO SQUASH AND MIX THOROUGHLY. BEAT EGGS, ADD CREAM,AND MIX WITH SQUASH.OUR MIXTURE IN UNBAKED PIE SHELL. BAKE AT 450` FOR 10 MINUTES. THEN REDUCE TO 350` AND BAKE FOR 40 MINUTES OR UNTIL A KNIFE INSERTED IN CENTER OF PIE. COMES OUT CLEAN.
• 2. DON'T TELL YOUR GUEST WHAT KIND OF PIE IT IS, ASK THEM TO GUESS, THEY WILL BE SHOCKED, ENJOY!

SQUASHED LEMON COCONUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.
• Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.
• Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.

SQUASH CUSTARD PIE

Steps:

• In a bowl, combine the first 8 ingredients. , Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Garnish with whipped cream.

SUMMER SQUASH PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°, In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top. , Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers.

YELLOW SQUASH PIE

Steps:

• Slice and cook squash in small amount (covering squash) of water until tender. Drain and cool.
• In blender, blend milk, eggs, cinnamon and honey. Add cooked squash (cooled). Blend together for 2 to 3 minutes. Pour into pie shell.
• Bake at 400°F for ten minutes, then turn oven down to 350°F and cook for 35 minutes or until set (pie doesn't juggle when moved).
• Cool; refrigerate until cold then serve. Or you can eat it warm like my family prefers--your choice.