Summer Squash Supreme

• 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

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 350u0b0 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.

yellow gooseneck squash, milk, pumpkin pie spice, eggs, tapioca, milk, salt, brown sugar, vanilla, dish pie crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=904825 (may not work)