Yellow Squash Pie

If you’ve got yellow squash coming out of your ears this summer, honey, do I have the recipe for you.

This old-school Southern pie takes humble grated squash and transforms it into a silky, custard-like filling kissed with coconut and lemon. The squash practically melts away during baking, leaving behind a texture somewhere between chess pie and coconut cream that’ll have folks guessing the secret ingredient all night long.

With just seven ingredients and one bowl, you’ll have this beauty in the oven faster than you can say “bless your heart."

Kitchen Tips

• Squeeze excess moisture from the grated squash with a clean kitchen towel before mixing. Too much liquid makes for a soggy bottom crust.
• Use young, tender squash for the sweetest flavor. The big ones get watery and seedy.
• Swap the margarine for butter if you want a richer, more golden filling.
• Let the pie cool completely before slicing. It firms up beautifully as it sets.