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This uncommon squash pie is a custard-like dessert pie made with cooked summer squash, eggs, and butter. It's a sweet pie with an unexpected main ingredient.
Make the homemade crust or use a frozen or purchased refrigerated pie crust for the recipe to save time. If you use a purchased crust, partially bake the crust following the package directions.
Ingredients
- For the Pastry:
- 1Â 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 4 tablespoons butter (well-chilled)
- 4 tablespoons shortening (well-chilled)
- 3 to 4 tablespoons ice water (or enough to hold the ingredients together)
- For the Squash Filling:
- 5 medium summer squash (2 1/2 to 3 cups mashed)
- 1/2 teaspoon salt (plus more, to taste)
- 2 large eggs
- 1 large egg yolk
- 3/4 cup granulated sugar
- 1/4 cup heavy cream
- 1/4 cup melted butter
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- Optional: grated nutmeg
Steps to Make It
Note: while there are multiple steps to this recipe, this custard pie is broken down into workable categories to help you better plan for preparation and cooking.
Homemade Pie Crust
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Gather the ingredients.
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In a food processor, pulse the 1 1/2 cups of flour, 1/4 teaspoon of salt, 1 tablespoon of sugar to blend. Add the pieces of cold butter and shortening and pulse in four 2-second bursts, or until the mixture is blended but there are still pieces of fat the size of small peas.
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Add 3 tablespoons of ice water in a steady stream while the processor runs. Turn it off and continue adding small amounts of ice water while pulsing, until the dough forms large clumps and holds together when squeezed.
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Transfer the dough to a floured surface and lightly work it to make a cohesive dough. Don't overwork the dough. Pat it into a disk and wrap it in plastic wrap. Refrigerate the disk for about 30 minutes.Â
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Heat the oven to 400 F.
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On a floured surface, roll the chilled dough out to a circle about 2 inches larger in diameter than the pie plate. Fit the dough into the pie plate. Trim and flute as desired.
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Fit a sheet of foil over the bottom and sides of the crust and fill it with pie weights or dry beans.Â
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Bake the lined crust with the weights for 15 minutes. Reduce the oven temperature to 375 F.
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Remove the weights and foil and return the crust to the oven. Bake for about 8 minutes longer. Remove the crust to a rack and set aside.
Squash Filling
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Gather the ingredients.
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Rinse the squash; pat dry. Slice the squash into 1/4-inch slices.
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Fill a large saucepan with about 2 inches of water; bring the water to a boil over medium heat. Add 1/2 teaspoon of salt to the water along with the sliced squash. Reduce the heat to medium-low and cover the pan; cook for about 5 to 7 minutes, or until the squash is tender. Drain the squash.
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Transfer the drained squash to the empty saucepan or to a bowl and mash. Carefully drain off any excess water. For a very smooth filling, process the squash in a blender or food processor.
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In a large bowl, whisk the two eggs and egg yolk. Whisk in the 3/4 cup of sugar, heavy cream, melted butter, vanilla, and 2 tablespoons of flour. Add the mashed squash and blend thoroughly.
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Pour the squash mixture into the baked pie shell and place it on a baking sheet. (If you happen to have some leftover filling, put it in buttered ramekins and bake it alongside the pie. If desired, lightly sprinkle grated nutmeg over the filling.
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Bake the pie at 375 F for 35 to 45 minutes, or until the filling is set and firm. When the crust is browned, place a pie shield over the edge to avoid over-browning.Â
Tip
- For lemon flavor, omit the vanilla extract and add 1 tablespoon of lemon extract along with the finely grated zest of a lemon.