Summer Squash Pie
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Whisk 3 eggs in a small bowl
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Pour eggs into a large mixing bowl
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Add 2 cups of finely shredded yellow squash
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Add 1 1/4 cups of sugar
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Add 1 stick of melted butter
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Next, add 1/3 cup flaked coconut
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Add 1 tbsp of flour (can use gluten-free)
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Add 1 tsp vanilla extract
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Mix with a wooden spoon until well blended
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Pour into 2 prepared pie crusts and bake 40 minutes or until lightly golden.
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Cool slightly & serve warm with ice cream or whipped cream.
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