Summer Squash Pie
This is a recipe adapted from one that was given to me by a former roommate many years ago. I had tucked it away and never gotten around to trying it until a couple of years ago when my yellow crookneck squash plants produced more fruit than I knew what to do with.
This pie is quick, easy, delicious, and probably a lot healthier than a standard custard pie. I gave the recipe to a friend of mine whose husband doesn’t like squash. (He had even accused her of trying to hide the stuff in various dishes). She didn’t tell him what was in the pie and he loves it! As far as I know she’s never told him the “secret ingredient”.
5 c. summer squash, cut in pieces, microwaved or boiled til tender, then drained.
1 c. sour cream (light sour cream works well in this recipe too)
1 c. sugar
4 eggs
1 tsp. salt
2 tsp. vanilla
2 tsp. nutmeg (freshly grated is best)
Line pie pan with your favorite pastry.
Put all ingredients except nutmeg in a food processor, large blender, or bowl of electric mixer. Use medium speed for 1/2 minute in processor or blender—-high speed for 1 minute in mixer. Mixture will be thick and frothy. Pour into pastry-lined pan and sprinkle filling and crust liberally with nutmeg. Bake at 400 F for 35 minutes or until knife inserted in center comes out clean. Allow to cool thoroughly before cutting. Enjoy!