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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Something great for those who love pie's like pumpkin, and dislike squash in general. I personally do not like squash but when I made this, I couldn't believe it, I loved it! Ingredients:
1 cup evaporated milk (pet) |
2 eggs |
1/2 cup honey or 3/4 cup sugar |
1 teaspoon cinnamon |
2 cups cooked yellow squash |
1 (9 inch) unbaked pie shells |
Directions:
1. Slice and cook squash in small amount (covering squash) of water until tender. Drain and cool.
2. In blender, blend milk, eggs, cinnamon and honey. Add cooked squash (cooled). Blend together for 2 to 3 minutes. Pour into pie shell.
3. Bake at 400°F for ten minutes, then turn oven down to 350°F and cook for 35 minutes or until set (pie doesn't juggle when moved).
4. Cool; refrigerate until cold then serve. Or you can eat it warm like my family prefers-your choice.
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