Yellow Squash Cream Pie Recipes

YELLOW SQUASH CREAM PIE

Steps:

• 1. Cook squash until tender. Drain squash. Excess water will make pie too "mushy." Allow squash to cool for 10-15 minutes.
• 2. Put all ingredients into a blender or food processor and puree.
• 3. Pour into pie shell & top with a sprinkle of brown sugar & cinnamon.
• 4. Bake on middle rack @ 325 for 50-65 minutes. Let cool on pie rack.
• 5. Top with Ice Cream or a slice of cheese, depends on the area you were raised! I have also topped it with some good condensed milk as well!! Just add your own flair to the pie whether it be sweet or spicy!!

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:

• 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 ....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!

ZUCCHINI (OR YELLOW SQUASH) CREAM PIE

Steps:

• Cook zucchini in water until tender.
• Drain then put in refrigerator for 10 minutes.
• Drain zucchini.
• Blend zucchini, evaporated milk, white sugar, egg, butter, flour, vanilla together.
• Pulsing until creamy.
• Pour mixture into pie crust and sprinkle with cinnamon and nutmeg.
• Bake at 325 for 65 minutes or until a knife comes out clean.

AUNT MARIAN'S SUMMER SQUASH CUSTARD PIE

Steps:

• Heat the oven to 400 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.
• To prepare the zucchini, trim the ends and cut each squash lengthwise into quarters, turning each squash into four long strips. Cut away the pointed edge of each strip, removing and discarding the seeds. Line up the strips and cut each one crosswise into 1/2-inch chunks. You should have about 6 cups of chopped zucchini.
• In a medium saucepan with a tight-fitting lid, bring 3/4 cup water to a rolling boil. Add the chopped zucchini, cover, and cook until the zucchini is tender and bright green, softened, but still holding its shape without turning to mush, 4 to 5 minutes. Remove from the heat and drain well.
• In a small bowl, combine the sugar, cornstarch, nutmeg, and salt. Stir with a fork to mix everything well. In a medium bowl, combine the cream, eggs, butter, vanilla, and vinegar. Using a whisk or a fork, stir to combine everything well. Add the sugar mixture and stir to dissolve the dry ingredients and mix everything together into a thick, smooth filling.
• Transfer the zucchini back to the empty saucepan and mash it to make it as soft and smooth as possible. Drain off any extra liquid that the zucchini releases. Measure it out, so that you have about 2 1/2 cups. Fold the mashed, drained zucchini into the filling and stir to mix everything together well.
• Pour the filling into the piecrust. Place the pie on the middle shelf of the oven. Bake for 10 minutes. Reduce the heat to 325 degrees F, and bake until the filling is firm and nicely browned, and a knife inserted in the center of the pie comes out clean, 30 to 40 minutes.
• Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature. Serve at room temperature or slightly chilled.

SOUTHERN BAKED YELLOW SQUASH

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
• Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

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.

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.