Squash Pie
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A home-kitchen version of squash pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 6 to 8 medium squash
- 1/4 c. melted butter
- 1 tsp. lemon extract
- 1 1/4 c. sugar
- 2 Tbsp. flour
- 3 yolks, beaten
- 2 Tbsp. whole milk or canned evaporated milk
- 2 ready-bake pie crusts
Method
Cook squash in small amount of boiling water until tender. Drain well and mash well.
Combine butter, sugar, flavoring, flour, eggs and milk.
Blend in blender or beat well until smooth.
Spoon into pie shells.
Bake at 375° for 20 to 25 minutes or until firm. Makes 2 to 3 pies.
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