My friend and fellow food writer Angela Knipple cherishes memories of childhood visits to her Great-Uncle Curtis and Great-Aunt Marian's big farm. Perhaps her passion for food, cooking, and sustainable agriculture took root during her summer days in their enormous garden. She loved weeding and harvesting vegetables, and turning her fingers a fabulous shade of purple while picking purple-hull peas. Meals were major delights of homegrown, homecooked goodness, including this beautiful summer squash pie—deliciously creamy, sweet, and a little bit tart. You could use yellow squash instead of zucchini, or do a combination of the two.
Ingredients
Makes one 9-inch pie
Step 1
Heat the oven to 400 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.
Step 2
To prepare the zucchini, trim the ends and cut each squash lengthwise into quarters, turning each squash into four long strips. Cut away the pointed edge of each strip, removing and discarding the seeds. Line up the strips and cut each one crosswise into 1/2-inch chunks. You should have about 6 cups of chopped zucchini.
Step 3
In a medium saucepan with a tight-fitting lid, bring 3/4 cup water to a rolling boil. Add the chopped zucchini, cover, and cook until the zucchini is tender and bright green, softened, but still holding its shape without turning to mush, 4 to 5 minutes. Remove from the heat and drain well.
Step 4
In a small bowl, combine the sugar, cornstarch, nutmeg, and salt. Stir with a fork to mix everything well. In a medium bowl, combine the cream, eggs, butter, vanilla, and vinegar. Using a whisk or a fork, stir to combine everything well. Add the sugar mixture and stir to dissolve the dry ingredients and mix everything together into a thick, smooth filling.
Step 5
Transfer the zucchini back to the empty saucepan and mash it to make it as soft and smooth as possible. Drain off any extra liquid that the zucchini releases. Measure it out, so that you have about 2 1/2 cups. Fold the mashed, drained zucchini into the filling and stir to mix everything together well.
Step 6
Pour the filling into the piecrust. Place the pie on the middle shelf of the oven. Bake for 10 minutes. Reduce the heat to 325 degrees F, and bake until the filling is firm and nicely browned, and a knife inserted in the center of the pie comes out clean, 30 to 40 minutes.
Step 7
Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature. Serve at room temperature or slightly chilled.
How would you rate Aunt Marian's Summer Squash Custard Pie?
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Reviews (4)
Back to TopThis pie blew me away. I followed the recipe amounts exactly. I've made it twice and can say 6 cups of cut up squash is 2.5 cups of mashed. Very accurate recipe. I will say that rather than mashing the squash I first tried using my food processor to get a puree. That made a pie with the texture of pumpkin pie. This was great, but I wanted it even creamier. For the next pie, I used my Ninja blender to really get a smooth squash consistency. Nailed it! One other key is to refrigerate the pie over night. Something magical happens. The flavor and texture is 10 times better. This also goes great with home made whipped cream.
lesgomojo
North Carolina
8/3/2018
I used half summer squash & half zucchini. The first time I made it, I used half & half, but I'm not convinced that's why it takes so long to cook. It was still delicious. I also put the squash in the food processor, because it's way too labor intensive to use a potato masher. The second time I made it, I adjusted the following: 1 1/2 T cornstarch, substitute coconut oil for butter, used coconut milk (drinking kind) instead of dairy product, added 1/4 tsp. cinnamon. It tastes great! texture is firmer. still took a long time to cook. After an hour, I finally turned the oven back up to 400, and it took another 20 minutes before it set & turned brown on the top.
3kidsnow
10/1/2012
Great use of extra squash - do drain it well after cooking and again after mashing. My pie also took over an hour to cook and develop a nice golden color. The taste is sweet, creamy, and perfect for dessert. Yum!
Anonymous
NY
5/7/2012
I used summer squash since it has less water and seeds than zucchini. I also steamed the squash to prevent excess liquid. I was out of heavy cream so used 1/2 and 1/2 instead. Maybe that was why it never got firm enough for a knife to come out clean, even after cooking for over an hour. But it tasted good even if it was more pudding than pie.
dnals
Palo Alto, CA
8/29/2011
