" Lemon Coconut Custard" Pie

Total Time
Prep 15 mins
Cook 45 mins

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.

Ingredients Nutrition

  • 1 -1 12 cup squash, grated, NOT cooked
  • 1 12 cups sugar
  • 3 eggs, slightly beaten
  • 1 tablespoon flour
  • 1 teaspoon lemon flavoring (not juice)
  • 1 teaspoon coconut flavoring
  • 14 cup butter, melted
  • 1 prepared pie crust
  • Cool Whip


  1. NOTE: if using deep-dish crust use 1 1/2 cups squash; if using regular crust use 1 cup squash.
  2. Whisk together squash, sugar, eggs, flour, lemon and coconut flavorings, and butter.
  3. Pour into pie crust.
  4. Bake at 350 F for 30-45 minutes. Pie should be set and barely golden brown on top.
  5. Can be served with Cool-Whip or other favored whipped topping.
Most Helpful

I was scared to try this but glad I did. It's an awesome recipe. We ll loved it. Thanks for haing it

thelilacflower April 04, 2013

I'm not going to rate this recipe at this point because I just wanted to caution: Sometimes the reason people avoid certain foods is because they're allergic to them. I would be hesitant to serve something to someone if I wasn't absolutely certain they weren't allergic (I have severe allergies myself...I can relate!). That said, this pie sounds interesting, and one I would be willing to try. If/when I do so, I'll come back and review it. ;)

UnknownChef86 July 25, 2005