Best 10 Aunt Marians Summer Squash Custard Pie Recipes

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Indulge in a symphony of flavors with Aunt Marian's Summer Squash Custard Pie, where the sweetness of summer squash harmonizes with a creamy custard filling. This classic dish is elevated by a flaky, buttery crust that adds a delightful crunch with every bite. Discover a collection of recipes within this article, including a vegan custard variation for those with dietary restrictions, as well as a delectable zucchini custard pie for those who prefer a twist on the traditional. Whichever recipe you choose, prepare to tantalize your taste buds with this delightful summer treat.

Here are our top 10 tried and tested recipes!

YELLOW SUMMER SQUASH CUSTARD PIE



Yellow Summer Squash Custard Pie image

This unusual summer squash pie is a custard-like dessert with a mashed summer squash filling. Use lemon or vanilla extract to flavor the pie filling.

Provided by Diana Rattray

Categories     Dessert     Pie

Time 40m

Yield 8

Number Of Ingredients 18

For the Pastry:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon granulated sugar
4 tablespoons butter (well-chilled)
4 tablespoons shortening (well-chilled)
3 to 4 tablespoons ice water (or enough to hold the ingredients together)
For the Squash Filling:
5 medium summer squash (2 1/2 to 3 cups mashed)
1/2 teaspoon salt (plus more, to taste)
2 large eggs
1 large egg yolk
3/4 cup granulated sugar
1/4 cup heavy cream
1/4 cup melted butter
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
Optional: grated nutmeg

Steps:

  • Gather the ingredients.
  • In a food processor, pulse the 1 1/2 cups of flour, 1/4 teaspoon of salt, 1 tablespoon of sugar to blend. Add the pieces of cold butter and shortening and pulse in four 2-second bursts, or until the mixture is blended but there are still pieces of fat the size of small peas.
  • Add 3 tablespoons of ice water in a steady stream while the processor runs. Turn it off and continue adding small amounts of ice water while pulsing, until the dough forms large clumps and holds together when squeezed.
  • Transfer the dough to a floured surface and lightly work it to make a cohesive dough . Don't overwork the dough. Pat it into a disk and wrap it in plastic wrap. Refrigerate the disk for about 30 minutes.
  • Heat the oven to 400 F.
  • On a floured surface, roll the chilled dough out to a circle about 2 inches larger in diameter than the pie plate. Fit the dough into the pie plate. Trim and flute as desired.
  • Fit a sheet of foil over the bottom and sides of the crust and fill it with pie weights or dry beans.
  • Bake the lined crust with the weights for 15 minutes. Reduce the oven temperature to 375 F.
  • Remove the weights and foil and return the crust to the oven. Bake for about 8 minutes longer. Remove the crust to a rack and set aside.
  • Gather the ingredients.
  • Rinse the squash; pat dry. Slice the squash into 1/4-inch slices.
  • Fill a large saucepan with about 2 inches of water; bring the water to a boil over medium heat. Add 1/2 teaspoon of salt to the water along with the sliced squash. Reduce the heat to medium-low and cover the pan; cook for about 5 to 7 minutes, or until the squash is tender. Drain the squash.
  • Transfer the drained squash to the empty saucepan or to a bowl and mash. Carefully drain off any excess water. For a very smooth filling, process the squash in a blender or food processor.
  • In a large bowl, whisk the two eggs and egg yolk. Whisk in the 3/4 cup of sugar, heavy cream , melted butter , vanilla, 2 tablespoons of flour, and the nutmeg, if using. Add the mashed squash and blend thoroughly.
  • Pour the squash mixture into the baked pie shell and place it on a baking sheet. (If you happen to have some leftover filling, put it in buttered ramekins and bake it alongside the pie. If desired, lightly sprinkle grated nutmeg over the filling.
  • Bake the pie at 375 F for 35 to 45 minutes, or until the filling is set and firm. When the crust is browned, place a pie shield over the edge to avoid over-browning.

Nutrition Facts : Calories 435 kcal, Carbohydrate 49 g, Cholesterol 135 mg, Fiber 4 g, Protein 8 g, SaturatedFat 13 g, Sodium 322 mg, Sugar 26 g, Fat 24 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g

CUSTARD PIE



Custard Pie image

Bring back memories of Grandma's kitchen with this traditional custard pie in a homemade pastry crust.

Categories     Dessert

Time 3h

Yield 8

Number Of Ingredients 10

1 cup plus 1 tablespoon Gold Medal™ all-purpose flour*
1/2 teaspoon salt
1/3 cup cold shortening
3 to 5 tablespoons ice-cold water
3 eggs
3/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
2 1/2 cups hot whole milk or half-and-half

Steps:

  • In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 425°F. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate; unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with edge of plate; flute.
  • Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes; carefully remove foil. Bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
  • Reduce oven temperature to 400°F. In medium bowl, beat eggs slightly with wire whisk. Add sugar, 1/4 teaspoon salt, the nutmeg and vanilla; mix well. Gradually blend in hot milk. Pour filling into hot crust (to prevent spilling the filling, place pie plate on oven rack before pouring filling into crust).
  • Cover edge of pie crust with pie crust shield ring or 2- to 3-inch strip of foil to prevent excessive browning; remove shield or foil during last 15 minutes of baking. Bake 25 to 30 minutes or until knife inserted halfway between center and edge comes out clean. Cool on cooling rack 1 hour. Serve slightly warm or cold. Store loosely covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 31 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 19 g, TransFat 2 g

GRANDMA DARCY'S SQUASH PIE



Grandma Darcy's Squash Pie image

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

1 (9 inch) pie crust pastry
1 (12 ounce) can evaporated milk
1 cup cooked acorn squash
½ cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt

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 SWEET HUBBARD SQUASH CUSTARD PIE



Grandma's Sweet Hubbard Squash Custard Pie image

This recipe was handed down from my Grandma. I have tweaked it to spice it up some! It is a unique addition to any Thanksgiving celebration and holds its own against pumpkin pie any day!

Provided by Colleen Mitchell

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h35m

Yield 8

Number Of Ingredients 8

2 ½ pounds hubbard squash - cut into chunks and seeds removed
½ cup firmly packed dark brown sugar
3 large eggs
½ cup heavy cream
1 ½ teaspoons apple pie spice
½ teaspoon salt
2 tablespoons salted butter, softened
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.
  • Reduce temperature setting on oven to 375 degrees F (190 degrees C).
  • Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.
  • Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 36.9 g, Cholesterol 97.8 mg, Fat 18.4 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.8 g, Sodium 328.4 mg, Sugar 13.5 g

SUMMER SQUASH PIE



Summer Squash Pie image

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

1 unbaked pastry shell (9 inches)
1 large egg, lightly beaten
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)
1 teaspoon canola oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 large tomato, sliced
1 cup shredded cheddar or part-skim mozzarella cheese
3/4 cup mayonnaise

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.

SWEET SUMMER SQUASH PIE



Sweet Summer Squash Pie image

I learned this recipe from my GRanny who was teh GReatest Appalchian Cook.

Provided by amber phillips

Categories     Pies

Time 1h25m

Number Of Ingredients 10

4 c steamed summer squash sliced in quarter in chunks
4 eggs beaten
1 Tbsp ginger
2 Tbsp cinnamon
1 1/2 c all purpose flour
1 brown sugar, firmly packed
1 granulated sugar
1 c self rising flour
1 c butter
1 c self rising flour

Steps:

  • 1. grease a 9x13 inch pan , steam squash 15 minutes or until tender. place in prepared pan.
  • 2. mix all purpose flour cinnamon, eggs, ginger, and brown sugar and 1 cup of the granulated sugar (set aside another cup of granulated sugar) mix until well blended( flour is much easier to work with if sifted with the sugar ginger and cinnamon. pour over squash
  • 3. in a big bowl mix together one cup each of flour sugar and butter then simply pour mixture over the top of squash mixtuer as you would a cobbler ten bake an hour to an hour and a half

SQUASH CUSTARD PIE



Squash Custard Pie image

Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. -Mary Kelly, Hopland, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

1 cup sugar
1 cup mashed cooked winter squash
1 cup heavy whipping cream
3 large eggs, lightly beaten
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
1 unbaked pastry shell
Whipped cream or topping or garnish

Steps:

  • In a bowl, combine the first 8 ingredients. , Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Garnish with whipped cream.

Nutrition Facts : Calories 361 calories, Fat 20g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 154mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

SQUASH CUSTARD PIE



Squash Custard Pie image

Provided by Susan Herrmann Loomis

Categories     Milk/Cream     Dairy     Egg     Vegetable     Brunch     Dessert     Side     Bake     Christmas     Thanksgiving     Squash     Winter     Party     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield One 10-inch pie (6 to 8 normal servings, 10 - 12 Thanksgiving servings)

Number Of Ingredients 8

3/4 cup of squash purée
2 large eggs, separated
Scant 3/4 cup of vanilla sugar made with light brown sugar
Pinch of fine sea salt
1 1/3 cup whole milk
3 tablespoons all-purpose flour
One pre-baked 10-inch tart pastry
1/4 teaspoon ground cinnamon

Steps:

  • 1. Preheat the oven to 425°F.
  • 2. In a medium-sized bowl whisk together the squash and the egg yolks until combined. Whisk in the sugar and the salt and the milk, then whisk in the flour until smooth.
  • 3. In another medium-size bowl, lightly whisk the egg whites to the soft peak stage. Whisk the egg whites lightly into the squash mixture, then pour it into the pre-baked pie shell. Sprinkle the cinnamon over the top and bake in the bottom third of the oven for 10 minutes. Reduce the heat of the oven to 350°F and continue baking until the pie is nearly set but still moves slightly, 25 to 30 minutes. Let it cool to room temperature before serving.

YELLOW SUMMER SQUASH DESSERT PIE



Yellow Summer Squash Dessert Pie image

Another recipe from the farm newspaper in the 80's. This is a good way to use up those extra squash! Since the directions were sparse, I added my own. Note: For whatever reason, I couldn't get the 2 pie shells to show up.

Provided by Debaylady

Categories     Dessert

Time 40m

Yield 2 pies, 6 serving(s)

Number Of Ingredients 11

4 eggs, beaten
2/3 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 cups grated yellow squash, unpeeled
1 (13 ounce) can evaporated milk
9 ounces water
1/2 cup whole milk
1 (8 inch) pie crusts or 1 (9 inch) pie crusts

Steps:

  • Preheat oven to 400 degrees. Defrost pie shells.
  • In a large bowl, mix eggs,sugar, salt, cinnamon and nutmeg real good with a wire whisk.
  • Add the grated squash and still to blend together.
  • Pour in the evaporated milk, water, and whole milk. Mix well, stirring with a big spoon.
  • Pour into pie shells. Sprinkle with nutmeg or brown sugar.
  • Bake 400 degrees about 25 minutes or until a knife comes out clean.

Nutrition Facts : Calories 335.4, Fat 14.8, SaturatedFat 6.2, Cholesterol 160.8, Sodium 294.3, Carbohydrate 40.6, Fiber 0.9, Sugar 25.1, Protein 10.4

YUMMY SQUASH CUSTARD



Yummy Squash Custard image

This is a recipe that I got from an old friend and then changed just a bit to fit our family. My father-in-law used to make it with white/patty-pan squash, but I have used many kinds: zucchini, white, yellow crookneck, spaghetti squash, and even pumpkin, all with great results, even sometimes mixing two squashes. Most people trying this would not believe it is squash. Enjoy! Serve warm.

Provided by Yvonne Arcement

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 6

Number Of Ingredients 11

2 cups seeded and chunked summer squash, or more as needed
1 tablespoon cornstarch, or more as needed
¼ teaspoon salt
5 ounces evaporated milk
¼ cup white sugar
2 egg yolks
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
2 egg whites
¼ teaspoon cream of tartar
3 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash chunks, cover, and steam until tender, 10 to 20 minutes. Transfer squash to food processor and blend until pureed.
  • Stir cornstarch and salt into squash puree. Beat evaporated milk, 1/4 cup sugar, egg yolks, vanilla extract, and ground nutmeg together in a separate bowl. Mix milk mixture into squash mixture. Pour squash mixture into a 9-inch square baking dish.
  • Bake in the preheated oven until custard is set, about 40 minutes.
  • Beat egg whites and cream of tartar together in a large glass bowl until foamy. Gradually beat 3 tablespoons sugar into egg mixture until meringue forms stiff peaks. Spread meringue over custard and bake until golden, about 5 minutes more.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 20.5 g, Cholesterol 75 mg, Fat 3.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 1.7 g, Sodium 143.9 mg, Sugar 17.2 g

Tips:

  • Choose the right squash: Use tender summer squash, such as zucchini or yellow squash. Avoid using winter squash, as it is too dense for this pie.
  • Grate the squash: Grating the squash helps it to release its水分并与其他成分更好地混合。这还使馅饼更光滑。
  • Don't overcook the squash: Cook the squash just until it is tender. Overcooking will make it mushy and watery.
  • Use fresh herbs: Fresh herbs, such as basil, thyme, or oregano, add a lot of flavor to this pie. If you don't have fresh herbs on hand, you can use dried herbs, but use only about half the amount.
  • Don't overmix the batter: Overmixing the batter will make the pie tough. Mix just until the ingredients are combined.
  • Bake the pie until it is set: The pie is done baking when a toothpick inserted into the center comes out clean.

Conclusion:

Aunt Marian's Summer Squash Custard Pie is a delicious and easy-to-make dish that is perfect for summer potlucks and picnics. The pie is made with fresh summer squash, eggs, milk, and cheese, and it is flavored with fresh herbs. The pie is baked until it is set and then served warm or cold. This pie is a great way to use up summer squash, and it is also a healthy and delicious dish. The squash is a good source of vitamins A and C, and the eggs and milk provide protein and calcium. This pie is also a good source of fiber, thanks to the whole wheat flour. If you are looking for a delicious and easy-to-make summer dish, Aunt Marian's Summer Squash Custard Pie is a great option.

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