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  • Summer Squash and Ricotta Cheese Pie

    1 vote
    Summer Squash and Ricotta Cheese Pie
    Prep: 5 min Cook: 1.15 hours Servings: 8
    by Smokinhotchef
    377 recipes
    >
    I came up with this simple yet sumptuous spin on a common as well as abundant vegetable, with the notion that there is life after zucchini bread! I hope yellow squash can gain more fans and that this recipe will turn the YUCKS into YUMMZ! Enjoy!!

    Ingredients

    • 1 pie crust for 9 inch pie
    • 3 large eggs
    • 1 can sweetened condensed milk (14oz)
    • 1 container ricotta cheese (15oz)
    • 2 tsp. good quality vanilla extract
    • 1 tsp. salt
    • 2 cups shredded yellow squash-no seeds
    • zest and juice of one lemon

    Directions

    1. Preheat oven to 350*
    2. Press pie crust into 9 inch baking dish (preferably glass and style edges as desired. Be sure to poke holes in crust with a fork to prevent buckling.
    3. In a food processor or with a mixer, combine eggs, milk, cheese, vanilla, salt, zest and lemon juice until well blended- about 2 minutes.
    4. In a medium bowl, stir together wet mix and squash thoroughly and pour pie mixture into pie shell. Bake 1 hour and 15 minutes or until toothpick inserted comes out clean.
    5. Let pie cool and chill for at least 3 hours before serving. Serve as is or with whipped cream and/or seasonal berries.

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    Reviews

    • Smokinhotchef
      Smokinhotchef
      This pie is a real treat. Who knew you could get in your veggies and dessert in the same bite. Many of my taste-testers liken the taste to that of coconut and pineapple. Imagine their surprise when I told themit was squash.

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