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squash pie on a plate with whipped cream and fresh mint
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Summer Squash Pie {Gluten Free Option}

A custard-like summer pie recipe made with yellow squash, unsweetened coconut, butter, eggs, and flour.  Makes 2 pies with 8 servings each.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16
Calories 186kcal
Author Amee

Ingredients

  • 2 blind-baked and cooled pie crusts *for a filled 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

Calories: 186kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 100mg | Potassium: 79mg | Fiber: 1g | Sugar: 16g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg