Best 2 Summer Squash Pie Recipes

Indulge in the flavors of summer with our delightful Summer Squash Pie, a delectable dish that captures the essence of the season's bounty. This savory pie features a flaky, buttery crust filled with a creamy, flavorful filling made from fresh summer squash, onions, and a blend of herbs and spices. Each bite offers a symphony of textures and tastes, with the tender squash and crispy crust complementing each other perfectly. The pie is not only a culinary delight but also a versatile dish that can be served as an appetizer, main course, or side dish. Whether you're hosting a summer gathering or simply looking for a comforting meal, this Summer Squash Pie is sure to impress your taste buds and leave you craving more.

In addition to the main Summer Squash Pie recipe, the article also includes variations to suit different dietary preferences and tastes. For those who prefer a vegetarian option, there's a Zucchini and Corn Pie that offers a delightful combination of sweet corn and zucchini wrapped in a flaky crust. If you're looking for a gluten-free alternative, the Gluten-Free Summer Squash Pie provides a delicious solution without compromising on flavor. And for those who enjoy a touch of spice, the Mexican Summer Squash Pie adds a zesty kick with its blend of chili powder, cumin, and paprika. With these diverse recipes, everyone can find a Summer Squash Pie that caters to their dietary needs and preferences.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

AUNT MARIAN'S SUMMER SQUASH CUSTARD PIE

Aunt Marian's Summer Squash Custard Pie image

Provided by Nancie McDermott

Categories Vegetable Bake Fourth of July Vegetarian Squash Zucchini Summer Family Reunion Yellow Squash Boil Advance Prep Required

Yield Makes one 9-inch pie

Number Of Ingredients 11

Ingredients

Pastry for a 9-inch single-crust pie, such as Barry Maiden's Butter/Shortening Piecrust
6 medium zucchini or yellow squash (about 1 1/2 pounds)
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup heavy cream
3 eggs, beaten well
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon white vinegar

Steps:

Heat the oven to 400 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.
To prepare the zucchini, trim the ends and cut each squash lengthwise into quarters, turning each squash into four long strips. Cut away the pointed edge of each strip, removing and discarding the seeds. Line up the strips and cut each one crosswise into 1/2-inch chunks. You should have about 6 cups of chopped zucchini.
In a medium saucepan with a tight-fitting lid, bring 3/4 cup water to a rolling boil. Add the chopped zucchini, cover, and cook until the zucchini is tender and bright green, softened, but still holding its shape without turning to mush, 4 to 5 minutes. Remove from the heat and drain well.
In a small bowl, combine the sugar, cornstarch, nutmeg, and salt. Stir with a fork to mix everything well. In a medium bowl, combine the cream, eggs, butter, vanilla, and vinegar. Using a whisk or a fork, stir to combine everything well. Add the sugar mixture and stir to dissolve the dry ingredients and mix everything together into a thick, smooth filling.
Transfer the zucchini back to the empty saucepan and mash it to make it as soft and smooth as possible. Drain off any extra liquid that the zucchini releases. Measure it out, so that you have about 2 1/2 cups. Fold the mashed, drained zucchini into the filling and stir to mix everything together well.
Pour the filling into the piecrust. Place the pie on the middle shelf of the oven. Bake for 10 minutes. Reduce the heat to 325 degrees F, and bake until the filling is firm and nicely browned, and a knife inserted in the center of the pie comes out clean, 30 to 40 minutes.
Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature. Serve at room temperature or slightly chilled.

Tips:

For the best flavor, use fresh summer squash that is firm and free of blemishes.
If you don't have time to pre-bake the pie crust, you can use a store-bought crust.
Be sure to drain the squash well after cooking to prevent the pie from being too watery.
Season the squash filling generously with salt and pepper to taste.
For a cheesy filling, add 1/2 cup of shredded cheddar or mozzarella cheese to the squash mixture.
Top the pie with a crumb topping made from flour, sugar, butter, and chopped nuts for a crunchy texture.
Bake the pie until the crust is golden brown and the filling is set.
Let the pie cool for at least 15 minutes before serving.

Conclusion:

Summer squash pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its flaky crust, creamy filling, and cheesy topping, this pie is sure to be a hit with the whole family. So next time you're looking for a new way to use up your summer squash, give this pie a try!