Squashed Lemon Coconut Pie

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 249 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.

Step 2

Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.

Step 3

Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.