Squashed Lemon Coconut Pie Recipe - Allrecipes.com
Squashed Lemon Coconut Pie Recipe
  • READY IN 45 mins

Squashed Lemon Coconut Pie

Recipe by  

"Great way to use up that extra squash...and in a dessert! If you don't tell them it's there, they'll never know. You can use zucchini or yellow squash for this pie. If using zucchini and truly want to disguise it, peel off the green before shredding it."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.
  2. Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.
  3. Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • If using a deep-dish pie crust use 1 1/2 cup grated squash. If using a standard pie crust, use 1 cup grated squash.
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Nutrition

  • Calories
  • 249 kcal
  • 12%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 184 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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