Appalachian Food

Squash Pie – It’s A Dessert

Squash Pie
Ever since we decided to share squash recipes here on the Blind Pig, I’ve kept an ear out for new ones. During a 4th of July celebration I discovered a new recipe for us to try-Squash Pie.

Squash dessert pie

When I first heard the lady talking about the pie I figured it was a savory type of dish something similar to squash casserole. But right off someone asked her and she said “No it’s a dessert for sure.”

Tina’s Squash Pie

  • 1 unbaked pie shell
  • 3 cups shredded squash (try to use really small squash-or grate the outer portion of the squash only-you don’t want any big seeds)
  • 1 cup of coconut
  • 3 eggs
  • 1 cup of sugar
  • 1 teaspoon of lemon extract

Best squash pie

Mix squash, coconut, eggs, sugar, and extract together and pour in the unbaked shell.

Bake pie at 350 degrees until its light golden brown. In my oven it took 50 minutes-but you may need to adjust the time it takes to cook in yours.

Best squash pie recipe

Turns out squash pie is very tasty. If I had to compare it to something-I’d say it tastes very similar to a coconut pie.

Tipper

You Might Also Like

17 Comments

  • Reply
    Magdalene Mwangi
    July 1, 2017 at 9:20 am

    Nice one, thanks for sharing

  • Reply
    Janet Smart
    June 15, 2017 at 11:37 pm

    I got a recipe from a South Carolina friend last summer for squash pie. It is a little different than yours, but it sure is delicious. It doesn’t have coconut in it, only coconut flavoring and it has 1/2 stick of melted butter (along with a few other small changes). It reminds me of a lemon pie and it appears to look like a coconut pie, because of the shredded squash in it. Squash can be used for just about anything and it turns out good!

  • Reply
    Pamela Danner
    July 11, 2014 at 10:09 pm

    Your pie looks delicious! Thank you for sharing the recipe, I’ll have to give it a try. I would love to be able to attend your cooking class or ANY class at the John C. Campbell Folk School! Have fun!
    Pam

  • Reply
    Tipper
    July 11, 2014 at 9:50 pm

    WELCOME BACK B.RUTH!!! I doubt you missed us as much as we missed you : ) We were about to take up a collection and send you a computer in the mail LOL! So glad to be reading your comments today!
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  • Reply
    b. Ruth
    July 11, 2014 at 7:35 pm

    Tipper,
    I don’t know what we would have done if all the squash seed germinated. The one zucchini plant (stripped)is producing abundant squash with no signs of withering or bug damage.
    We have more yellow squash than we can use and have given away several messes as a given of course zucchini! The only problem we have is the tomatoes grew so tall they are shading the peppers and making them slow to produce.
    I have this recipe in hand and plan on making it soon.
    Thanks Tipper
    Sure did miss the Blind Pig and contributors…It will take me a few days to catch up on your posts and comments.

  • Reply
    Tamela
    July 11, 2014 at 12:24 pm

    Sounds good – and we have an abundant supply of yellow squash this year.
    I’m looking forward to your other recipes but for now must try a Squash meal with Jim’s stuffed squash, a squash casserole, and squash pie – – might even try “zucchini” bread made with crookneck squash as well. . . .

  • Reply
    Ira Bell
    July 9, 2014 at 6:55 pm

    Oh no! Wake me up and tell me this is just a dream. Oh No, not squarsh and coconut together! What next? Onion and coconut pie? Squarsh and banana? Oh well, to each his/her own. (sigh)

  • Reply
    eva nell wike, PhD
    July 9, 2014 at 4:01 pm

    Tipper: This pie appears to be WONDERFUL! Maybe I will go back to our new KROGER STORE and shop for fresh little squash. Our new Kroger is so big I feel I am back in Atlanta or some MAJOR city.
    I will get use to the BIG store. But I don’t like it as it is packed with folks just walking around in a dazed manner. We are not use to such fancy stores.
    Eva Nell

  • Reply
    Wanda
    July 9, 2014 at 12:09 pm

    I plan to try this–always looking for a way to use squash. If I substitute stevia it will be pretty diabetic friendly, too.

  • Reply
    dolores
    July 9, 2014 at 11:47 am

    Wow! That sounds like a ‘gotta try’ recipe. I really enjoy squash and love coconut, the rest is a given. Thanks for the recipe!

  • Reply
    Tom
    July 9, 2014 at 11:08 am

    Tipper,
    We needed this recipe! A neighbor went on vacation and came back with a ton of yellow squash and shared. We love coconut pie, so Tina’s recipe will definitely go in our BP recipe folder. Thank you Tipper and Tina! Looking forward to your cooking class next week. Hope one day to be able to attend class in person.

  • Reply
    Joyce Heishman
    July 9, 2014 at 10:20 am

    The pie sounds delicious. Looking forward to your sharing your cooking class. Love new recipes. I am fairly new to your blog. I have really enjoyed it. Hope you are having a great day. God bless you and yours.

  • Reply
    Melissa P (Misplaced Southerner)
    July 9, 2014 at 8:14 am

    Oh, MY! I just love summer squash any which way, but my dear husband feels about it and zucchini both like he feels about… Well, let’s just say he doesn’t like either – period! He does, however, like coconut pie! I’m definitely going to give this a try. Thanks!!!

  • Reply
    Miss Cindy
    July 9, 2014 at 7:35 am

    Tipper, I love that you pay attention to things around you and you are willing to try new things…..then you share it with us!
    The pie looks very pretty. The squash makes it yellow and the lemon extract must give it a little lemon flavor. It’s very interesting what comes together to make this pie.

  • Reply
    Jim Casada
    July 9, 2014 at 7:28 am

    Tipper–Sounds very much like the squash (or zucchini) pie Ann used to make. Mighty good and I agree it is closest in taste and texture to a coconut pie. I don’t get it anymore–no lack of squash; rather a waist line issue.
    Have you done stuffed squash using stone-ground cornbread, onions, and bacon? Baked and topped with sharp cheddar cheese for the final minute or so in the oven, it makes mighty fine provender.
    Jim Casada
    http://www.jimcasadaoutdoors.com

  • Reply
    Barb Wright
    July 9, 2014 at 7:28 am

    This sounds really good!! I wish I could be at your cooking class. I have been cooking for years,but I enjoy learning something new. It’s never too late!

  • Reply
    Sheryl Paul
    July 9, 2014 at 7:20 am

    I’m thinking you could use about any vegetable for dessert if you add sugar, lol. Saw a recipe for avacado ice cream the other day.

  • Leave a Reply