Print
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 minutes
Cook Time 40 minutes minutes
Total Time 55 minutes minutes
Servings 16
Calories 186kcal
- 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
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!
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