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Impossible Summer Squash Pie

Categories: Desserts
Contributed by: EandM

I have a squash pie recipe that your family will LOVE! It's so easy, you just throw everything in the blender and dump it in a pie plate (it's crustless). Tastes wonderful, sort of like tapioca pudding.  Mike just loves it and wants to use all of our yellow squash for this instead of eating it fresh!


PS, you can slice squash and freeze for pies later if you have too much now!

Put in a blender, medium speed, for 30 seconds:

2 1/2 cups cooked summer squash (slice thinly, microwave on high for 8 minutes, stir, then 4 more minutes, drain).
1/2 cup sugar
1 cup milk
1 tsp. vanilla
2 Tablespoons butter or margarine
2 eggs
1/2 cup bisquick or jiffy mix
1 tsp. cinnamon.

After all is blended, pour into a pie plate that has been sprayed with cooking spray or greased (up the sides too). Can sprinkle with nutmeg and/or coconut.

Trust me! It will be very watery, but it's okay.

Bake at 350 degrees for about 50 minutes, until lightly browned around the edge and pie starts to pull away from sides of plate.

Cool, then refrigerate.

Serve with whipped cream on top. It's not fancy, but it tastes good and is pretty healthy!! You can use skim milk and/or egg beaters and margarine to improve calories/fat.