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Summer Squash Pie




Source of Recipe


(Aimee B. “OFF”)


Recipe Introduction


From Aimee:
I rarely have any leftovers with this pie. People who swear they hate squash love this pie and ask for it all of the time. I hope you enjoy!


List of Ingredients




2 cups peeled and grated squash (zucchini or crookneck)
2/3 cups sugar (I use the splenda baking sugar)
1 tsp cornstarch
1 tsp vanilla
1 tsp coconut extract
1 tbsp flour
5 eggs, beaten ( you could use egg beaters)
1/2 stick margerine- melted ( substitute what ever you choose for this)
pinch of salt




Recipe



Combine all ingredients. Pour in a 9 in pie shell. Bake at 400 for 10-15 minutes. Reduce to 350 for 40 to 50 minutes. The pie is ready when the clean test is done.



Note from LC:
I plan to make this using a crushed nut crust and Splenda Granulated (not the one with sugar).