Summer

Summer Lovin' Squash Pie

by:
July 28, 2015
4
2 Ratings
Summer Lovin' Squash Pie
Photo by Lindsey Lawing
  • Serves 6 to 8
Author Notes

Summer Lovin' Squash Pie is a yellow squash and coconut custard pie. I use shredded yellow squash, sweet coconut flakes, a hint of maple, and a hint of vanilla and bake it in a homemade flaky crust. —Lindsey Lawing

Test Kitchen Notes

While this recipe was missing some crucial instructions (rolling out pie crust, baking temp, and time), I just improvised, blind baking the crust and cooking the pie until set. It's good at room temperature, but best when fully chilled. The crust was flaky and just the right amount of sweet and savory. The filling is a lovely, mild, very sweet, and rich eggy affair, with a good contrasting texture from the coconut and squash. It's comforting, rather than spectacular, but surprisingly addictive. It's an tasty and unusual take on coconut pie. —Katherine Perry

What You'll Need
Ingredients
  • For the dough:
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon sea salt
  • 2 teaspoons apple cider vinegar
  • 1 cup water
  • 1 cup butter
  • For the filling:
  • 2 1/2 cups yellow squash
  • 1 cup sugar
  • 1 tablespoon arrowroot powder
  • 1/2 cup unsalted butter, melted
  • 3 eggs
  • 1/2 cup sweetened coconut flakes
  • 1/2 teaspoon vanilla bean paste
  • 1 tablespoon maple syrup
Directions
  1. For the dough:
  2. Mix together the flour, sugar, and sea salt.
  3. In a separate bowl, mix together the apple cider vinegar and water.
  4. Cube the butter and add to the flour mixture. Keep butter cold when not using. Use a pastry blender or mixer to blend butter and flour until the dough resembles course meal.
  5. Add 1 tablespoon of water mixture to the dough at a time until the dough comes together into a ball. Cut dough in half, wrap in plastic, and refrigerate for at least an hour. Makes 2 balls of dough, so you can freeze the other half.
  6. Preheat oven to 325 degrees.
  7. On a lightly floured surface, roll dough out into a 12-inch round. Fit in 9-inch pie pan, folding excess edges under to make flush with the edge of the pie pan.
  8. Line crust with parchment paper and fill with pie weights or dried beans. Bake until edges begin to brown (about 25 min), then carefully removed weights and parchment and continue to bake until bottom appears dry (about 10 min). Allow crust to sit on a cooling rack until fully cool.
  1. For the filling:
  2. Use a peeler to remove the yellow skin of the squash, then finely grate.
  3. In a large bowl, combine the grated squash, sugar, and arrowroot powder, then add the the melted butter.
  4. Add one egg at a time until incorporated.
  5. Add the sweetened coconut flakes, vanilla, and maple syrup and mix.
  6. Pour the filling into the prepared pie pan and bake for 40 to 45 minutes, rotating the pie about 25 minutes in. The pie is done when the filling has puffed up and has slightly browned.
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