Recipe for Yellow Squash Pie
Vegetable Pies


    Yellow Squash Pie

    2 cups yellow squash, cooked and drained well
    4 whole eggs, lightly blended
    1 cup granulated sugar
    4 tablespoons lemon extract
    9-inch pie plate

    Lightly butter the pie plate.

    Cook enough yellow squash to equal 2 full cups cooked and drained.

    In mixing bowl, put squash, eggs and sugar; stir. Do not beat. Add lemon extract. Pour into prepared pie plate. Bake approximately 40 minutes at 350 degrees F or until pie is of custard consistency. Cool.

    Serve cold. Tastes like lemon custard.