Savory & Sweet Squash Pie Recipe Is a Tried & True Southern Thing by Melissa Vickers

Savory & Sweet Squash Pie Recipe Is a Tried & True Southern Thing

Here’s a sweet and savory pie recipe I got years ago from my mom’s cousin, Birdie Jane. It’s a different take on the usual savory yellow squash recipes, and makes a pretty yummy pie!

No one will suspect that there's squash in the pie unless you tell them! As a kid, squash and turnip greens were at the top of my least favorite foods list. I’ve since come around and love squash – and tolerate turnip greens!

Cuisine: American
Prep Time: 15 minutes 
Cook Time: 30 minutes

Total Time: 45 minutes
Servings: Makes 1 pie


  • 3 medium yellow squash, sliced thin
  • 3/4 cup sugar
  • 2/3 cup milk (I used almond milk)
  • 1 egg
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 1 teaspoon lemon flavoring
  • unbaked pie shell
  • lemon peel, for sprinkling on top (optional)

Here’s how to make it:

  1. Cook the squash in a little water until mushy, about 10 minutes. Drain squash, then mash with potato masher to make small chunks. 
  2. Add sugar, milk, egg, salt, flour and lemon flavoring. Pour into unbaked pie shell. 
  3. Bake in a preheated 350-degree F oven for about 30 minutes or until toothpick comes out clean.

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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Donna John
What an interesting recipe! I love squash, too. Have you ever tried making it with zucchini? Melissa Vickers
Melissa Vickers
No, but it would probably be pretty tasty. You can just barely taste the squash in this, and I'm guessing zucchini would be even milder. I'm also guessing you could use vanilla flavoring instead of lemon. My mom's cousin used to make it just in a little casserole dish without the crust, and that was good, too!
Elisa Schmitz
What a clever pie recipe, Melissa Vickers . Love squash and very curious how it translates when in pie form!

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