Savory & Sweet Squash Pie Recipe Is a Tried & True Southern Thing by Melissa Vickers
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
Ingredients
- 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:
- Cook the squash in a little water until mushy, about 10 minutes. Drain squash, then mash with potato masher to make small chunks.
- Add sugar, milk, egg, salt, flour and lemon flavoring. Pour into unbaked pie shell.
- Bake in a preheated 350-degree F oven for about 30 minutes or until toothpick comes out clean.
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