Summer Squash Pie {Gluten Free Option}

A custard-like summer pie recipe made with yellow squash, shredded coconut, butter, eggs, and flour. Makes 2 pies with 8 servings each.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 204kcal

Author Amee

2 blind-baked and cooled pie crusts *for a filled crust (you can use a premade GF crust here)
2 cups yellow squash very finely grated
1 ½ cups sugar
4 eggs beaten
1 stick salted butter melted
2 tablespoon unbleached all-purpose flour or gluten-free all-purpose flour
⅓ cup flaked coconut
1 teaspoon vanilla extract

Pre-bake the pie crust according to package directions. *see notes
Preheat oven to 350 degrees F.
Slice the squash in half, trim off the ends, and scoop out the seeds. Very finely grate the squash using a hand grater or food processor.
Combine all ingredients in a large bowl with a wooden spoon until well blended.
Pour into prepared pie crusts and bake 40-45 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!

Chill the crust before blind baking. If you have time, spread the pie dough in the pans and refrigerate them for 15-30 minutes. This helps prevent the crust from shrinking during baking.
How to par-bake the pie crust. Place the pie pans on a baking sheet and bake until the edges of the crusts are set and just beginning to brown (I par-baked my crusts at 375℉ for 15 minutes- check them at 12 minutes since oven temps vary). Let the crusts cool completely.
Use pie weights. Line the chilled crusts with parchment paper, aluminum foil, or a metal edge cover, then fill the crusts with pie weights, like this metallic pie weight, these bead pie weights, or dried beans before par-baking.

Check for bubbles. Use a fork to poke holes in the bottom of the crust before baking. If you notice any air bubbles forming under the crust during blind baking, gently press them down with the back of a spoon.

Cool the par-baked crusts completely. Allowing the crusts to cool before adding the filling mixture ensures they remain crisp and cohesive.

Grate the squash finely. I prefer grating the squash as finely as possible to create a smooth, silky filling, but feel free to shred it a bit thicker if you want a bit of texture to contrast the creaminess. I use a food processor with a grating blade, which only takes about 30 seconds.

Remove excess moisture. After grating the squash, consider squeezing it with a clean kitchen towel, paper towel, or cheesecloth to remove the excess moisture and help prevent a watery filling.

Check for over-browning. If you notice the edges of the crust are browning too quickly, cover them with aluminum foil or a pie edge cover to keep them from burning while the filling finishes baking.