SQUASHED LEMON COCONUT PIE

Squashed Lemon Coconut Pie image

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.

Provided by Dawn Eberly

Categories Fruits and Vegetables Vegetables Squash

Time 45m

Yield 8

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 184.4 mg, Sugar 12.7 g