Easy Summer Squash Pie

This is a recipe a former roommate gave me 30 years or so ago ----don't know where she got it. I'll write it out just as I received it first, then add my comments/changes.

Summer Squash Pie
9" pan, thick crust
21/2 c. summer squash, boiled and drained
1/2c. sour cream
1/2 c. sugar
2 eggs
1/2 tsp. salt
1 tsp. vanilla
1 tsp. nutmeg

Put all but nutmeg in blender for 1/2 minute @ med. speed or in beater @ high speed for 1 minute. Mixture will be thick and frothy.Pour into shell and sprinkle liberally with nutmeg, including crust. Bake at 400 degrees of 30 min. or until knife inserted into center comes out clean.


Now, since I can't see throwing out all the vitamins, etc. in the water, I just zap the squash in the microwave until tender --no added water necessary. I also like more filling in my pies, so I double the filling and use a 9 or 10" pastry lined pan. Whichever way you make it, it's very good. Enjoy!