Squashed Lemon Coconut Pie

3.5
(4)
4 Reviews
3 Photos

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.

Submitted by Dawn Eberly
Updated on January 14, 2022
3
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts

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

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.

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.

Nutrition Facts (per serving)

249 Calories
15g Fat
24g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 249
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 31%
Cholesterol 85mg 28%
Sodium 184mg 8%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 4%
Total Sugars 13g
Protein 4g 8%
Vitamin C 1mg 2%
Calcium 18mg 1%
Iron 1mg 6%
Potassium 78mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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