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Squashed Lemon Coconut Pie

Squashed Lemon Coconut Pie

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Luvinlif2k

Luvinlif2k

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

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.
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