Filling:

2 1/2 c. summer squash, boiled tender and drained
1/2 c. sour cream
1/2 c. sugar
2 eggs
1/2 tsp. salt
1 tsp. vanilla
1 tsp. nutmeg

Place cooked, drained summer squash, sour cream, eggs, sugar, salt and vanilla into blender. Blend 1/2 minute at low speed or put into mixing bowl and beat with electric beater for 1 minute. Mixture will be thick and frothy. Pour into unbaked pie shell and sprinkle with nutmeg.

Bake at 400°F for 30 minutes or until knife inserted into center comes out clean.

For variation, sprinkle coconut before baking. Cool.

Crust:

4 tbsp. water

Measure flour and salt into mixing bowl. Cut in shortening until the size of tiny peas. Sprinkle gradually with cold water until all particles are moist; roll out and fit into 9-inch pie pan.