Best 2 Summer Squash Pie Recipes

Summer squash is a versatile vegetable that can be used in a variety of dishes, including pies. Its mild flavor and delicate texture make it a great choice for summer meals. Squash pies are not only delicious but also packed with nutrients. They can be enjoyed as a main course or as a side dish. Whether you are looking for a light and refreshing meal or a hearty and satisfying one, there is a summer squash pie recipe to suit your taste. With so many variations to choose from, you are sure to find the perfect recipe for your next summer meal.

Here are our top 2 tried and tested recipes!

SUMMER SQUASH PIE

Summer Squash Pie image

This is a tasty way to use up some of the extra zucchini and squash from your vegetable garden.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 unbaked pastry shell (9 inches)
1 large egg, lightly beaten
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)
1 teaspoon canola oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 large tomato, sliced
1 cup shredded cheddar or part-skim mozzarella cheese
3/4 cup mayonnaise

Steps:

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°, In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top. , Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers.

Nutrition Facts : Calories 357 calories, Fat 29g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 459mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

AUNT MARIAN'S SUMMER SQUASH CUSTARD PIE

Aunt Marian's Summer Squash Custard Pie image

Provided by Nancie McDermott

Categories Vegetable Bake Fourth of July Vegetarian Squash Zucchini Summer Family Reunion Yellow Squash Boil Advance Prep Required

Yield Makes one 9-inch pie

Number Of Ingredients 11

Ingredients

Pastry for a 9-inch single-crust pie, such as Barry Maiden's Butter/Shortening Piecrust
6 medium zucchini or yellow squash (about 1 1/2 pounds)
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup heavy cream
3 eggs, beaten well
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon white vinegar

Steps:

Heat the oven to 400 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.
To prepare the zucchini, trim the ends and cut each squash lengthwise into quarters, turning each squash into four long strips. Cut away the pointed edge of each strip, removing and discarding the seeds. Line up the strips and cut each one crosswise into 1/2-inch chunks. You should have about 6 cups of chopped zucchini.
In a medium saucepan with a tight-fitting lid, bring 3/4 cup water to a rolling boil. Add the chopped zucchini, cover, and cook until the zucchini is tender and bright green, softened, but still holding its shape without turning to mush, 4 to 5 minutes. Remove from the heat and drain well.
In a small bowl, combine the sugar, cornstarch, nutmeg, and salt. Stir with a fork to mix everything well. In a medium bowl, combine the cream, eggs, butter, vanilla, and vinegar. Using a whisk or a fork, stir to combine everything well. Add the sugar mixture and stir to dissolve the dry ingredients and mix everything together into a thick, smooth filling.
Transfer the zucchini back to the empty saucepan and mash it to make it as soft and smooth as possible. Drain off any extra liquid that the zucchini releases. Measure it out, so that you have about 2 1/2 cups. Fold the mashed, drained zucchini into the filling and stir to mix everything together well.
Pour the filling into the piecrust. Place the pie on the middle shelf of the oven. Bake for 10 minutes. Reduce the heat to 325 degrees F, and bake until the filling is firm and nicely browned, and a knife inserted in the center of the pie comes out clean, 30 to 40 minutes.
Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature. Serve at room temperature or slightly chilled.

Tips:

Choose fresh, firm summer squash for the best flavor and texture.
Wash the squash thoroughly before grating it to remove any dirt or debris.
Use a large bowl to mix the grated squash, sugar, and flour to ensure even distribution.
Add the eggs and milk one at a time, mixing well after each addition.
Pour the batter into a greased pie plate and bake in a preheated oven until the crust is golden brown and a toothpick inserted into the center comes out clean.
Let the pie cool slightly before serving for the best flavor.
Garnish with whipped cream, fresh berries, or a sprinkle of cinnamon sugar before serving.

Conclusion:

Summer squash pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. The combination of sweet squash, creamy custard, and flaky crust is sure to please everyone at the table. With just a few simple ingredients and steps, you can create a homemade pie that is both delicious and satisfying. Whether you are a seasoned baker or just starting out, this summer squash pie recipe is sure to become a new favorite.