1 unbaked pie shell
1-1/2 cup grated tender squash
1/2 stick margarine
3/4 cup sugar
2 beaten eggs
1 tablespoon coconut flavoring
1 teaspoon lemon juice
2 tablespoons plain flour
1/4 teaspoon butter flavoring
Mix all ingredients together except for the squash. Fold in squash and pour in pie shell. Bake at 350 degrees for 25 - 30 minutes.
Jim brought a squash pie and the recipe home today from work. I thought it tasted a little too sweet, but with some adjustments I might like it. Sure would help to know what to do with all the squash we have coming out of the garden.
Tastes like a coconut pie...
Dianna
