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Yellow Squash Pie



  • 2 cups yellow squash, cooked and drained well
  • 4 whole eggs, lightly blended
  • 1 cup granulated sugar
  • 4 tablespoons lemon extract
  • 9-inch pie plate


  1. Lightly butter the pie plate.
  2. Cook enough yellow squash to equal 2 full cups cooked and drained.
  3. In mixing bowl, put squash, eggs and sugar; stir. Do not beat. Add lemon extract. Pour into prepared pie plate.
  4. Bake for approximately 40 minutes at 350 degrees F or until pie is of custard consistency. Cool.
  5. Serve cold.

Tastes like lemon custard.


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