Yellow Summer Squash Dessert Pie Recipes

SOUTHERN SUMMER SQUASH PUDDING

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 2 to 6 minutes. Transfer squash to a bowl and mash with a fork or potato masher until smooth.
• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
• Combine sugar, milk, egg, butter, and lemon extract in a large bowl. Gradually sift flour into milk mixture. Fold mashed squash into milk mixture until batter is smooth. Pour batter into prepared baking dish.
• Bake in the preheated oven until air bubbles form on the surface and pudding is golden brown, about 1 hour. Chill in the refrigerator until firm; cut into bars.

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.

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 ....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!

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.

YELLOW SUMMER SQUASH DESSERT PIE

Steps:

• Preheat oven to 400 degrees. Defrost pie shells.
• In a large bowl, mix eggs,sugar, salt, cinnamon and nutmeg real good with a wire whisk.
• Add the grated squash and still to blend together.
• Pour in the evaporated milk, water, and whole milk. Mix well, stirring with a big spoon.
• Pour into pie shells. Sprinkle with nutmeg or brown sugar.
• Bake 400 degrees about 25 minutes or until a knife comes out clean.

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 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.

SWEET SUMMER SQUASH PIE

Steps:

• 1. grease a 9x13 inch pan , steam squash 15 minutes or until tender. place in prepared pan.
• 2. mix all purpose flour cinnamon, eggs, ginger, and brown sugar and 1 cup of the granulated sugar (set aside another cup of granulated sugar) mix until well blended( flour is much easier to work with if sifted with the sugar ginger and cinnamon. pour over squash
• 3. in a big bowl mix together one cup each of flour sugar and butter then simply pour mixture over the top of squash mixtuer as you would a cobbler ten bake an hour to an hour and a half

STREUSEL SQUASH DESSERT

Steps:

• In a bowl, combine flour and sugars; cut in butter until crumbly. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until edges begin to brown. , In a small bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; set aside., Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a blender or food processor; cover and process until smooth. , In a large bowl, combine the sugars, cornstarch and seasonings. Gradually beat in 4 cups squash, milk and eggs until smooth (save any remaining squash for another use). Pour over crust. Sprinkle with topping. , Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cover and refrigerate overnight. , Garnish with whipped cream and additional cinnamon if desired. ,

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.

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 DESSERT

Steps:

• Add margarine, sugar, vanilla, salt, flour, eggs, and milk to squash and mix well.
• -Pour mixture into a buttered 9" X 13" casserole dish.
• -Bake in 375 degree oven for 25 minutes, or until slightly golden brown and a knife inserted in center comes out clean.
• -Serve slightly warm with whipped cream.

YELLOW SQUASH PIE

Steps:

• 1. Pre-heat oven to 350° F
• 2. Combine all ingredients except for nutmeg into a med mixing bowl.
• 3. Pour into unbaked pie shell
• 4. Sprinkle w/ nutmeg
• 5. Bake 35 to 40 mins checking after 30 mins to see if it is becoming firm and is browning on top. Sometimes it may take a little longer to cook, but it is worth the wait!

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.