Prepare to have your taste buds amazed by a dessert that transforms humble yellow squash into a mind-blowing pie that will make you question everything you thought you knew about vegetable-based desserts! This isn't just another pie recipe - it's a culinary adventure that turns an ordinary garden vegetable into a sweet, aromatic masterpiece that will have your family and friends begging for seconds. Ronnie Hollingsworth's secret recipe proves that sometimes the most unexpected ingredients can create the most extraordinary dishes.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups cooked and mashed yellow squash
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the center of the oven.
- Prepare the yellow squash by washing thoroughly, trimming the ends, and cutting into small cubes. Boil the squash in a pot of water until tender, approximately 10-12 minutes.
- Drain the cooked squash in a colander and allow to cool slightly. Use a potato masher or food processor to mash the squash until smooth and free of large chunks.
- In a large mixing bowl, combine the mashed squash, sugar, eggs, vanilla extract, ground cinnamon, nutmeg, and salt. Whisk together until the mixture is completely smooth and well-incorporated.
- Carefully pour the squash mixture into the prepared pie crust, ensuring an even distribution and leaving a small amount of space at the top to prevent overflow.
- Place the pie in the preheated oven and bake for 40-45 minutes, or until the filling is set and the crust is golden brown. The pie should have a slight wobble in the center when gently shaken.
- Remove the pie from the oven and let it cool on a wire rack for at least 1 hour. The pie will continue to set as it cools.
- Once completely cooled, slice into 8 equal servings and serve. Optional: top with whipped cream or a sprinkle of additional cinnamon.
Tips
- • Choose fresh, tender yellow squash for the best flavor and texture • Make sure to drain the squash thoroughly to prevent a watery pie filling • Use a food processor for the smoothest possible squash mash • Don't overmix the filling - combine ingredients just until smooth • Allow the pie to cool completely to ensure proper setting • For extra richness, consider using heavy cream instead of milk • Blind bake the pie crust for a few minutes to prevent sogginess • Store leftovers in the refrigerator and consume within 3-4 days • Serve chilled or at room temperature for optimal taste experience
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 85mg
