Summer squash pie a custard-based pie made with yellow squash, unsweetened coconut, eggs, butter, vanilla, and flour. This southern summer pie recipe is sweet, creamy, and full of flavor. Top it with fresh whipped cream or a scoop of vanilla bean ice cream for the perfect dessert on a warm, summer evening. Not to mention, it's another great way to use up excess squash during harvest season.
Summer squash pie is made with one of my favorite summer vegetables, yellow squash. You can shred the squash to your thickness preference, either very fine with a handheld grater, or use a salad shooter or food processor to shred it quickly in about 30 seconds. I like the squash a little bit thicker to contrast the creamy custard filling. However, if you are looking for a creamier pie, go for a finer grate.
To keep things simple, I use a premade pie crust for this recipe. You can also use an almond flour pie crust for a grain-free, gluten-free version. It's just as delicious with this scrumptious pie filling.
The Best Frozen Pie Crust
My go-to frozen pie crust is Wholly Wholesome Organic Traditional Pie Crust. It's flaky, tender, and tasty, and holds up well with pre-baking. This recipe requires pre-baking so you don't end up with a soggy crust with the custard-like yellow squash filling. Trader Joe's also makes a very good refrigerated pie crust at a great price point. The only drawback is it can get a little crumbly when you try to unroll it. If you don't mind shaping it a bit and rolling it out, it's another tasty option.
Recipe Tip
When baking the pie with the filling, cover the edges of the crust with aluminum foil to prevent over-browning. You can always check the pie during baking to see if the foil is needed. You can also substitute lemon extract for the vanilla extract for a citrus twist.
How To Make Yellow Squash Pie
*Makes 2 pies
Ingredients:
2 baked and cooled pie crusts or Coconut Almond Pie Crusts (use butter instead of ghee for best flavor!)
2 cups yellow squash, very finely grated
1 ¼ cup granulated sugar
3 eggs, beaten
1 stick butter, melted
1 tablespoon unbleached all-purpose flour (King Arthur brand recommended-use GF flour if gluten-free)
⅓ cup unsweetened flaked coconut
1 teaspoon vanilla extract
Method:
Preheat oven to 350 degrees. Pre-bake the pie crust according to package directions. Shred or finely grate the squash according to your thickness preference. Combine all ingredients in a large bowl with a wooden spoon until well blended. Pour into prepared pie crusts and bake 40 minutes or until lightly golden on top. Cool slightly and serve warm. It's amazing with a small scoop of vanilla ice cream or frozen yogurt on top!
*Note: This recipe was originally published in August 2013. It has been updated throughout.
Summer Squash Pie {Gluten Free Option}
Ingredients
- 2 pre-baked and cooled pie crusts or use this Almond Pie Crust
- 2 cups yellow squash very finely grated
- 1 ¼ cup sugar
- 3 eggs beaten
- 1 stick butter melted
- 1 tablespoon unbleached all-purpose flour or gluten-free all-purpose flour
- ⅓ cup unsweetened flaked coconut
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Pre-bake the pie crust according to package directions.
- Shred or finely grate the squash according to your thickness preference.
- Combine all ingredients in a large bowl with a wooden spoon until well blended.
- Pour into prepared pie crusts and bake 40 minutes or until lightly golden on top.
- Cool slightly and serve warm. It’s amazing with a small scoop of vanilla ice cream or frozen yogurt on top!
Nutrition
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Emily Smith
I've had sweet potato pie and pumpkin pie - but never squash pie! Looks delicious!