How to Make Squashed Lemon Coconut Pie - A Step-by-Step Guide

There's nothing quite like a refreshing, zesty dessert to satisfy your sweet tooth on a hot summer day. And when it comes to summer desserts, few things are more delicious and comforting than a homemade pie. If you're looking for a unique and flavorful dessert to impress your family and friends, look no further than our Squashed Lemon Coconut Pie recipe. This one-of-a-kind pie combines the tangy citrus flavors of lemon with the creamy richness of coconut for a delightful and irresistible trea...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    249 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 85mg
    • Sodium: 184mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 1g
    • Total Sugars: 13g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 18mg
    • Iron: 1mg
    • Potassium: 78mg