Squashed Lemon Coconut Pie Recipe

Recipesfull introduces to you: Popular Recipes. (Squashed Lemon Coconut Pie Recipe). 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.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 8

Yield: 8 servings

Squashed Lemon Coconut Pie Recipe

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

Fruits and Vegetables

Directions

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.

Nutritional Information

Squashed Lemon Coconut Pie Recipe

Servings Per Recipe:8

Calories: 249.1

% Daily Value *

Protein: 4.1g 8%

Carbohydrates: 24.3g 8%

Dietary Fiber: 1.2g 5%

Sugars: 12.7g

Fat: 15.1g 23%

Saturated Fat: 6.1g 31%

Cholesterol: 85mg 28%

Vitamin A Iu: 293IU 6%

Niacin Equivalents: 1.7mg 13%

Vitamin B6: 0.1mg 3%

Vitamin C: 1.4mg 2%

Folate: 31.8mcg 8%

Calcium: 17.5mg 2%

Iron: 1.1mg 6%

Magnesium: 9mg 3%

Potassium: 78mg 2%

Sodium: 184.4mg 7%

Thiamin: 0.1mg 11%

Calories From Fat: 136.2

*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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