Dessert

Summer squash Pie is for Dessert.

Summer squash Pie takes 15 minutes to prepare.

Summer squash Pie takes 35 minutes to cook.

Summer squash Pie makes 8 servings.

The ingredients for Summer squash Pie are:

2 c. zucchini or yellow summer squash
1 12 oz can evaporated milk (try also with unsweetened
vanilla almond milk)
1 tsp. vanilla
2-3 large eggs
1 T flour (try also with rice or almond flour)
Splenda or Stevia replacement for 2/3 cup sugar
1/2 c. shredded unsweetened coconut

Optional: If using zucchini, add 1 T lime coconut white balsamic vinegar.

Optional: If using yellow summer squash, use only 3/4 tsp. vanilla and add 1/4 tsp. almond extract. Sprinkle sliced almonds on top before baking.

Optional: unbaked pie crust or gluten-free crust (not included in nutritional calculations associated with this recipe)

Here is how you make Summer squash Pie:

Place milk in blender container and add up to 2 cups of coarsely cubed raw upeeled squash, the vanilla, eggs and flour. Puree'.Mix together remaining ingredients. Pour into lightly buttered pie pan or unbaked pie crust.Bake at 400 degrees approximately 30-40 minutes Done when golden brown and knife inserted in center comes out clean.Serving Size:?Makes 6-8 servings

The nutritional information for Summer squash Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 133.6

• Total Fat: 8.8 g
• Cholesterol: 83.5 mg
• Sodium: 81.4 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 1.0 g
• Protein: 6.4 g