This pie is delish, helps use up an over abundance of squash and helps get a veggie into those who aren’t big veggie fans. Unfortunately, I don’t have a photo to share, as our squash plants have quit producing and I just didn’t think about taking a photo on my first pie.
4 eggs, separated
1-1/2 cup yellow squash (cooked/drained)
1-1/4 cup sugar
1/2 cup evaporated milk
1/2 stick butter
Puree cooked squash, mix in sugar, milk, butter, vanilla and egg yolks.
Beat egg whites until stiff and foamy and folk into first mixture, adding a little at a time. Pour in deep dish pie shell, sprinkle with nutmeg.
Bake at 350 for 40 minutes.