Name: Squashed Lemon Coconut Pie recipe
Ingredients: 1 pastry for a 9-inch pie crust;1 cup grated yellow squash;½ cup white sugar;¼ cup butter, melted;3 eggs;1 tablespoon all-purpose flour;1 teaspoon lemon extract;1 teaspoon coconut extract

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 pastry for a 9-inch pie crust 1 cup grated yellow squash ½ cup white sugar ¼ cup butter, melted 3 eggs 1 tablespoon all-purpose flour 1 teaspoon lemon extract 1 teaspoon coconut extract

Nutrition Info

249.1 calories carbohydrate: 24.3 g cholesterol: 85 mg fat: 15.1 g fiber: 1.2 g protein: 4.1 g saturatedFat: 6.1 g servingSize: - sodium: 184.4 mg sugar: 12.7 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

8 servings

Recipe Note

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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