Best Squashed Lemon Coconut Pie Recipes
COCONUT LEMON PIE
An easy to make pie with a delicate lemon flavor. Similar to a pecan pie in consistancy, but made with coconut.
Provided by LoveBakedIn
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- In mixing bowl, beat eggs.
- Melt the butter and add it to the eggs along with the sugar. Mix well.
- Add lemon juice and coconut to this mixture.
- Pour into unbaked pie crust and bake at 400 degrees for 35-45 minutes or until knife inserted in center comes out clean.
- Pie tends to get too dark before it's done so I usually cover the edges with foil when it starts to get too brown.
- Let cool and serve.
Nutrition Facts : Calories 477.9, Fat 31.1, SaturatedFat 18.9, Cholesterol 109.8, Sodium 230.8, Carbohydrate 47.7, Fiber 3.4, Sugar 34.7, Protein 5
LEMON YELLOW SQUASH PIE
This is so easy and taste just like lemon pie. I gave my neighbor some squash and she in return gave me this recipe. I made it and my dh loved it. One large yellow squash is enough for two pies. The first time I made it, I used 1 teaspoon orange extract because I did'nt have lemon and I added fresh lemon juice to it. Tasted just like lemon pie! I wish I could give this 5 stars!!! Well really, I do!
Provided by Chef Mommie
Categories Pie
Time 48m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350.
- Wash and peel the squash.
- Cut squash in half, length wise.
- Scoop out the seeds and grate.
- Mix all the ingredients together with the squash.
- Put mix in pie shell and bake for 45 minutes on lower rack.
Nutrition Facts : Calories 574.8, Fat 28.9, SaturatedFat 11.8, Cholesterol 123.5, Sodium 371.8, Carbohydrate 73.1, Fiber 2, Sugar 50.7, Protein 6.6
MOCK COCONUT PIE (SPAGHETTI SQUASH PIE)
Not too many people would know this pie is not made with coconut, but actually uses spaghetti squash. I wasn't sure what to do with a bumper crop of spaghetti squash and this quickly became an annual answer to a now non-issue!
Provided by Julie Taylor
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon.
- Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 37.2 g, Cholesterol 146.1 mg, Fat 29.6 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 16.2 g, Sodium 192.5 mg, Sugar 26 g
" LEMON COCONUT CUSTARD" PIE
Using zucchini was always a challenge at hom in PA Dutch country. This delightful dessert pie has a tropical flair! Don't let the ingredient list scare you away. I have served this to people who don't like squash and they never know if you don't tell them. If using zucchini squash, peel the green first for the best disguise.
Provided by luvinlif2k
Categories Dessert
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: if using deep-dish crust use 1 1/2 cups squash; if using regular crust use 1 cup squash.
- Whisk together squash, sugar, eggs, flour, lemon and coconut flavorings, and butter.
- Pour into pie crust.
- Bake at 350 F for 30-45 minutes. Pie should be set and barely golden brown on top.
- Can be served with Cool-Whip or other favored whipped topping.
Nutrition Facts : Calories 310.3, Fat 12.8, SaturatedFat 5.9, Cholesterol 94.6, Sodium 169.3, Carbohydrate 46.7, Fiber 0.3, Sugar 38.6, Protein 3.4
UNBELIEVABLE LEMON COCONUT PIE
I have been really wanting to come up with my very own recipe and this is it! I spent a lot of time thinking about flavors that I wanted to try together and settled on these as I hadn't seen them paired very often. The base pie recipe is one I have used before and I just tweaked it to suit my ideas. The crust was the way my family has always made them. It is definately not low calorie, but its worth it! I have made it with the ingredients listed and that is my favorite way but I have also opted for all non fat options where I could and it was still great. It has such a delicious texture to it and it isn't super rich or sweet. I really hope you enjoy it! *don't be discouraged by the number of steps it really is simple to make!* You will have some extra of both the pie filling and the coconut filling but I just put them into glasses for a crustless dessert! Plan to make this well ahead of when you wish to serve it as the pie really firms up the second day better.
Provided by CulinaryExplorer
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Coconut Filling Directions:.
- In small bowl mix all ingredients with a hand mixer til smooth, and refrigerate til set.
- Pie Crust Directions:.
- Mix all dry ingredients in a 9-inch pie pan.
- Mix oil and milk together, then add to dry ingredients in pan.
- With fingers mix til all just moist and press lightly into pie pan. (do not overmix!).
- With a fork poke holes along bottom and sides of the crust and bake at 350 degrees F. for 8-10 minutes.
- Set aside to cool.
- Pie Directions:.
- Sprinkle Gelatin over water in small saucepan, add lemon extract and vanilla extract. Heat until gelatin dissolves, stirring constantly. Remove and let cool some.
- In large mixing bowl, mix cream cheese, sugar, salt, and vanilla til fluffy.
- Gradually beat in warm gelatin mix until well mixed. (will now be runny). It is very important to do this gradually or you will end up with lumps you can't get out later.
- Chill until thickened (about 30 minutes).
- Beat again to soften some, and add about 5 drops of yellow food coloring. Then add cool whip and beat until well mixed and fluffy.
- Put about half of the mix into baked pie crust, making a dipped area to hold the coconut filling in the center.
- Spoon about 1 1/2 cup of the coconut filling into the pie and spread it evenly.
- Top with remaining Lemon filling until pie is as full as you can get it.
- Sprinkle toasted coconut on top and chill for at least 2 hours before serving.
Nutrition Facts : Calories 552.3, Fat 36.8, SaturatedFat 18.7, Cholesterol 40.3, Sodium 318.8, Carbohydrate 45.6, Fiber 1.6, Sugar 20.4, Protein 10.4
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