Squash Pie Recipe
Ingredients
| Yellow squash | 2 Cup (16 tbs), freshly grated | |
| 1/4 cup sugar 6 pkgs. saccharin or acesulfame-K sugar substitute | ||
| Cornstarch | 1 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Coconut extract | 2 Teaspoon | |
| Flour | 1 Teaspoon | |
| 3 large eggs or equivalent egg substitute, slightly beaten | ||
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| 1 Deep Dish Pie Shell, unbaked | ||
Directions
In a large mixing bowl, combine all the ingredients except the pie shell, and mix well.
Pour into the unbaked pie shell.
Put the pie into a preheated 400°F (200°C) oven for 10-15 minutes.
Reduce the temperature to 350°F (180°C) for 40-50 minutes until the top is golden brown.
Pour into the unbaked pie shell.
Put the pie into a preheated 400°F (200°C) oven for 10-15 minutes.
Reduce the temperature to 350°F (180°C) for 40-50 minutes until the top is golden brown.
Chef
