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Shared Recipes

Sweet Southern Squash Pie

(Shared recipe submitted by Mary Ellen Vasquez.)

Makes 2 pies

Mary Ellen writes: "For years our family has made these delicious pies during the summer garden season. It was a wonderful way to use up some of the extra yellow squash. Believe me, it does not taste like squash. It could be called 'Banana/Vanilla Pie' because that's what it tastes like. I've made and served this many times and not told the ingredients until it was tasted and I was asked what kind of pie they were eating. They are always shocked when I tell them the main ingredient...they usually don't believe me. Children that don't like squash will LOVE this pie! If you have never tried this, you will be glad you did and are in for a wonderful surprise!"

Ingredients

  • 2 lightly browned prebaked pie shells (not graham cracker crusts)
   Pie Filling
  • 3 cups cooked, drained, and mashed yellow squash (see notes below)
  • 1-1/2 cups granulated sugar
  • 1 can cream (12-ounces evaporated milk)
  • 4 large egg yolks (whites reserved)
  • 1 stick (1/4-pound) butter
  • 2 teaspoons Vanilla Butter Nut flavoring (no substitute)
  • 3 tablespoons cornstarch
  • Pinch salt
   Meringue Topping
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon vanilla

Mix all filling ingredients together in large pot and cook over low heat, stirring constantly, until it comes to a full boil and has thickened. Pour into lightly browned pie shells. Let cool.

Meanwhile, prepare meringue for tops. Place eggs whites in mixer bowl, whip until frothy. Add the cream of tartar and whip until stiff. Add the sugar a little at a time until it is all in and add the vanilla. Put meringue on each pie and slightly brown tops in a preheated 350° F oven. Take out, cool and refrigerate to set pie before serving.

Notes: To prepare 3 cups cooked and mashed yellow squash, wash about 10 to 12 squash, cut off ends, slice thin and cook on low to medium heat with just enough water to cover bottom of large pot. (Microwave might be easier and less water.) Cover and cook slowly, stirring, until very tender. Do not add any seasoning. When tender, if too juicy, drain as much water off as possible and mash with potato masher or put in blender. Then measure out 3 cups for the pies.

About Mary Ellen: Mary Ellen has been collecting "quickie" recipes since the 1960's because she is always in a hurry to get out of the kitchen. These are some she wanted to share. Her email address is joeme400@bellsouth.net.

Additional recipes submitted by Mary Ellen:

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com. Questions can be directed to the email address provided above. The email address may no longer be valid.

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