Silky Summer Squash Cream Pie
Experience a delightful twist on a classic dessert with our Silky Summer Squash Cream Pie. This innovative recipe transforms simple zucchini or yellow squash into a creamy, rich filling nestled in a buttery pie crust. Infused with warm spices like cinnamon and nutmeg, each bite is a comforting reminder of home. Whether you're looking to use up an abundant squash harvest or create a conversation-starting dessert, this pie is sure to impress. Perfect for family gatherings, potlucks, or a special treat after dinner.
8
Servings
337.5
Calories
11
Ingredients
Ingredients
Zucchini or Yellow Squash
2 cups (peeled and chopped)
Water
3 cups
Evaporated Milk
1 cup
White Sugar
2 cups
Egg
1 (beaten)
Butter or Margarine
2 tablespoons
Flour
3 tablespoons
Vanilla
1 teaspoon
Cinnamon
1/2 teaspoon
Nutmeg
1/4 teaspoon
Pie Shell
1 (ready-to-use)
Instructions
1
Preheat your oven to 325°F (163°C).
2
In a medium saucepan, bring 3 cups of water to a boil. Add the peeled and chopped zucchini or yellow squash.
3
Cook the squash until tender, about 10 minutes.
4
Drain the cooked squash and allow it to cool in the refrigerator for 10 minutes.
5
After cooling, drain any excess liquid from the squash.
6
In a blender, combine the cooled and drained squash, evaporated milk, white sugar, beaten egg, butter or margarine, flour, and vanilla extract.
7
Blend the mixture until it becomes smooth and creamy.
8
Pour the creamy mixture into the prepared 9 inch pie shell.
9
Evenly sprinkle the top with cinnamon and nutmeg for added flavor.
10
Place the pie in the preheated oven and bake for 65 minutes or until a knife inserted into the center comes out clean.
11
Allow the pie to cool before serving to let the flavors enhance and the texture set.
Nutrition Information
11.25g
Fat
56g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Silky Summer Squash Cream Pie?
This recipe is an innovative dessert that transforms zucchini or yellow squash into a creamy, rich filling nestled in a buttery pie crust.
Can I use yellow squash instead of zucchini?
Yes, the recipe specifically suggests using either zucchini or yellow squash for the filling.
How should I prepare the squash?
The squash should be peeled and chopped before being cooked in boiling water.
How much squash is required for this recipe?
You will need 2 cups of peeled and chopped zucchini or yellow squash.
How long do I boil the squash?
The squash should be boiled in water for approximately 10 minutes until it becomes tender.
Do I need to cool the squash after boiling?
Yes, allow the cooked squash to cool in the refrigerator for 10 minutes and then drain any excess liquid.
What type of milk is needed for the pie filling?
The recipe calls for 1 cup of evaporated milk.
How much sugar is in the filling?
The recipe requires 2 cups of white sugar.
Does the recipe include flour?
Yes, 3 tablespoons of flour are included to help the filling achieve its creamy consistency.
What spices are used for the topping?
The top of the pie is sprinkled with cinnamon and nutmeg for added flavor.
What is the recommended oven temperature?
Preheat and bake the pie at 325 degrees Fahrenheit (163 degrees Celsius).
How long is the baking time?
The pie takes approximately 65 minutes to bake in the preheated oven.
How do I check if the pie is done?
The pie is finished baking when a knife inserted into the center comes out clean.
What size pie shell should I use?
A 9-inch ready-to-use pie shell is required for this recipe.
How many servings does the recipe make?
This recipe yields 8 servings.
What are the calories per serving?
Each serving contains approximately 337.5 calories.
What is the fat content per slice?
There are 11.25 grams of fat in each serving.
How many carbohydrates are in a serving?
Each slice contains 56 grams of carbohydrates.
How much protein does this pie provide?
There are 5 grams of protein per serving.
Can I use margarine instead of butter?
Yes, the recipe allows for 2 tablespoons of either butter or margarine.
Should the egg be beaten before adding?
Yes, the recipe calls for 1 beaten egg to be added to the mixture.
Why is a blender used in this recipe?
The blender is used to combine the squash and other ingredients until the mixture is completely smooth and creamy.
Is this a good recipe for family gatherings?
Absolutely, it is a conversation-starting dessert perfect for family gatherings, potlucks, or special treats.
What category does this recipe belong to?
This recipe is categorized as a Pie.
How much vanilla extract is added?
The recipe uses 1 teaspoon of vanilla extract.
What are the tags for this recipe?
Tags include zucchini pie, yellow squash dessert, summer squash, and comfort food.
Why should the pie cool before serving?
Allowing the pie to cool helps the flavors enhance and ensures the texture sets properly.
How much water is needed to boil the squash?
The recipe calls for 3 cups of water to be brought to a boil in a medium saucepan.
How much cinnamon is used for flavor?
The recipe specifies 1/2 teaspoon of cinnamon to be sprinkled on top.
How much nutmeg is used for flavor?
The recipe specifies 1/4 teaspoon of nutmeg to be sprinkled on top.