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YELLOW (SUMMER) SQUASH PIE 
2 c. cooked drained squash
1/4 tsp. salt
1 tsp. vanilla
3 eggs
1 tbsp. flour
3/4 c. sugar
1/2 tsp. nutmeg
1/4 c. coconut
1 c. milk

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.
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