Squashed Lemon Coconut Pie

Squashed Lemon Coconut Pie

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Luvinlif2k 0

"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."

Ingredients

45 m servings 249 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  • Ready In

  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.

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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