|Mary Berry's Complete Cookbook|
|by Mary Berry|
This is a cook's reference and guide to creating over 800 recipes. Designed to suit those who want to make delicious, nutritious meals in a limite...
Tip: Try squash pie for more results.
1 - 10 of 15 for summer squash pie
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Place all ingredients, ... mixture into uncooked pie shell. Sprinkle liberally ... inserted comes out clean. Cool thoroughly. Serve texture of custard pie.
Cook and drain summer squash. Beat eggs ... Pour into unbaked pie shell. Bake at ... until done, about 40 minutes. Watch to make sure it doesn't boil over.
Use yellow or green summer squash for this recipe. ... Pour into unbaked pie shell and bake ... continue to bake at 325°F for 30 more minutes. Serve cold.
Place everything, except nutmeg, in blender for 1 minute. Bake at 400 degrees for 30 minutes in unbaked pie shell. Sprinkle nutmeg on top.
Put all ingredients into blender and blend well. Pour into unbaked pie shell. Bake at 450 degrees for 20 minutes then turn oven to 350 degrees for 1 hour.
Mix well. Pour into unbaked pie shell. Bake 25-30 minutes at 350 degrees.
Blend all ingredients ... into 2 (9") pie plates. Bake at 350 degrees for about 40 minutes. Makes 2 (9") pies. Serve with whipped cream on top if desired.
Blend all ingredients ... Pour into unbaked pie crust. Sprinkle shredded ... 15 minutes, then at 350 degrees until cooked (approximately 30-40 minutes).
Bake pie crusts as directed on package. Cook squash until tender and ... in blender. Pour into cooled pie crust. Bake pies at 350 degrees for 35 minutes.
Sift dry ingredients. ... approximately 1 1/2 hours. Cool before removing from pans. Freezes well. Makes good muffins too. Reduce water if squash is very juicy.
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