Bonnie's Squash Pie

Serves 6

1 unbaked pie shell
2/3 c. sugar
2 T. cornstarch
3 eggs, beaten slightly
pinch salt
1 c. squash, cooked & pureed
1 can (12 fl. oz.) evaporated milk
nutmeg to taste

Peel and remove seeds from large zucchini squash. Dice and cook until tender. Drain and mash. In a medium size bowl, mix sugar and cornstarch add eggs, squash, salt, milk and nutmeg. Blend well. Pour into pie hell and sprinkle with nutmeg. Bake in pre-heated oven 350 degrees for 45 minutes or until filling is set.

Bonnie Coffman
Edinburg