Yellow Summer Squash Custard Pie
An unusual, custard-like dessert, this summer squash pie features a mashed squash filling flavored with lemon or vanilla extract.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 400°F.
-
In a food processor, pulse flour, salt, and sugar. Add cold butter and shortening, then pulse until the mixture contains pea-sized fat pieces. Gradually add ice water while pulsing until the dough forms large clumps.
-
Transfer dough to a floured surface, lightly form into a disk, wrap, and refrigerate for 30 minutes.
-
Roll the chilled dough to fit a pie plate, then trim and flute the edges.
-
Line the crust with foil, fill with pie weights, and bake for 15 minutes.
-
Reduce oven to 375°F. Remove weights and foil, then bake the crust for 8 minutes more. Set aside.
-
Rinse, dry, and slice squash into 1/4-inch pieces.
-
Bring 2 inches of water and 1/2 teaspoon salt to a boil in a large saucepan. Add sliced squash, cover, and cook for 5-7 minutes until tender. Drain the squash.
-
Mash the drained squash, removing any excess water; for a very smooth filling, process in a blender.
-
In a large bowl, whisk eggs, sugar, heavy cream, melted butter, vanilla, flour, and nutmeg. Incorporate the mashed squash until well blended.
-
Pour the squash mixture into the baked pie shell. Bake at 375°F for 35-45 minutes until the filling is firm. Use a pie shield to prevent over-browning of the crust edges if needed.