Vegetables for dessert? One taste of this recipe and the answer will be, “Yes, please!”
Photo by Gina Moore
.SERVES 8
1 pie crust (homemade or store-bought), pre-baked and cooled
1 cup grated yellow squash (1 small- to medium-sized squash)
¾ cup sugar
½ teaspoon kosher salt
2 large eggs
¼ cup heavy cream
¼ cup unsalted butter, melted
1 tablespoon all-purpose flour
¼ cup unsweetened flaked coconut
1 teaspoon lemon extract
Preheat oven to 350 F. Place pie crust in a 9-inch glass pie baking dish and line with parchment paper; weigh down with pie weights. Bake in oven 7–8 minutes. Remove pie shell from oven and remove pie weights and parchment. Allow to cool.
Peel squash and cut in half. Scoop out seeds and grate. Place all ingredients in the bowl of a blender and mix until smooth. Pour into pie shell and bake for 45 minutes or until filling is set and top is lightly golden. To prevent crust from over-browning, place a pie shield over the edges. Allow pie to cool slightly, and serve warm.
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