GRANDMA DARCY'S SQUASH PIE
Grandma Darcy gave me this recipe many years ago. Since then we always have her squash pie on Thanksgiving instead of pumpkin, and like it much better!
Provided by Heidi Darcy
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
- Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla extract, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set, about 30 minutes more.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 29.8 g, Cholesterol 39.2 mg, Fat 8 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 219.8 mg, Sugar 20.2 g
GRANDMA'S SQUASH PIE
Like my Grandma Bessie did, I grow my own squash, cook it, then freeze it in two-cup portions to use in this recipe. It rivals any pumpkin pie!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first five ingredients. Whisk in egg yolks and milk. In a small bowl, beat egg whites until stiff peaks form; gently fold into squash mixture. Pour into pastry shell. , Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.
Nutrition Facts :
GRANDMA WILLIAMS' BISCUITS
Steps:
- Preheat the oven to 425 degrees F. Grease three 9-inch pie tins with 2 teaspoons lard.
- Put the biscuit mix in a bowl and make a well in the middle of the flour. Put the lard in the well and add the buttermilk. Gently mix the buttermilk and lard into the flour with your hands until a soft dough forms. If the dough is dry, add a little more buttermilk; if it's too wet, add a little more flour. Coat your hands well with flour and gently form the dough into balls a little larger than a golf ball. Place the dough balls in the pie tins, 7 per tin. Gently press each ball down to flatten.
- Bake until lightly browned on top and the biscuits release from the tins when you give them a shake, 30 to 35 minutes. Remove from the oven and rub the tops of the biscuits with the butter or margarine. Serve hot!
GRANDMA WILLIAMS'S SQUASH PIE
"This year my grandma and I clocked more laughs and tears on the phone than ever. If I had it my way, our chats would happen in person while eating homemade pie or cake, with plenty of grandma hugs for dessert. Her empowering stories about growing up in Fayetteville, NC, make me dream bigger and run toward the work. She still won't video-chat, but this year she went old school by writing and mailing a letter to me. (Thank you, US Postal Service workers!) I wish I could bake one of her famous pies for all of you, especially this lemony custard-like squash pie. Grandma breaks all the rules when she makes it and everything comes out fine!" says Sunny.
Provided by Sunny Anderson
Categories dessert
Time 1h25m
Yield Three 9-inch squash pies
Number Of Ingredients 7
Steps:
- Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, about 20 minutes. Drain in a fine-mesh sieve and press the squash with the back of a spoon to remove the excess water.
- Preheat the oven to 350 ̊ F. Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs. Blend until smooth. Evenly divide the filling among the pie shells. (If using refrigerated pie dough instead of frozen crusts, ease into three 9-inch pie pans and crimp the edges before filling.)
- Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing.
GRANDMA'S SQUASH SOUFFLé
My grandmother started making this about 15 years ago, and our whole family loves it. I have no idea where she got the recipe, but oh so yummy and super simple.
Provided by natejess
Categories Vegetable
Time 50m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook squash until tender.
- Drain WELL and mash.
- Add butter and salt and pepper, feel free to alter amounts to taste.
- Mix in one egg yolk.
- Beat egg white until stiff. Fold into squash.
- Put in buttered casserole dish.
- Bake until set at 350 degrees (abt. 20 - 30 minutes).
Nutrition Facts : Calories 145.1, Fat 13, SaturatedFat 7.7, Cholesterol 83.4, Sodium 695.6, Carbohydrate 5.4, Fiber 1.8, Sugar 2.6, Protein 3.5
SUMMER SQUASH PIE
This is a tasty way to use up some of the extra zucchini and squash from your vegetable garden.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°, In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top. , Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts : Calories 357 calories, Fat 29g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 459mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
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