Summer Squash Supreme

Name: Summer Squash Supreme
Ingredients: 4 yellow gooseneck squash, cleaned and diced; 1 can Eagle Brand milk; pumpkin pie spice to taste; 3 eggs, separated; 1/4 c. tapioca; 1 small can milk; 1/4 tsp. salt; 3 tsp. brown sugar; 1 tsp. real vanilla (this is important); 1 deep dish pie crust

10 ingredients

7 steps

Ingredients

4 yellow gooseneck squash, cleaned and diced
1 can Eagle Brand milk
pumpkin pie spice to taste
3 eggs, separated
1/4 c. tapioca
1 small can milk
1/4 tsp. salt
3 tsp. brown sugar
1 tsp. real vanilla (this is important)
1 deep dish pie crust

Directions

1

Cook squash until tender; drain and mash well.
2

Set aside. In bowl, whip egg whites until stiff.
3

Assemble all ingredients. Put squash, seasoning, can of milk, Eagle Brand (may not need all of the can, so taste as you go), tapioca, salt, sugar, vanilla and slightly beaten egg yolks; mix thoroughly.
4

Fold carefully the egg whites into squash mixture.
5

If whites float on top, it is okay. Place in an unbaked pie shell.
6

Bake at 350° for 55 to 60 minutes. May take longer; just watch and check closely by inserting a toothpick in the middle.
7

If it comes out clean, it is done.