" Lemon Coconut Custard" Pie

Submitted by luvinlif2k

"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."

 

• Ready In: 1hr
• Ingredients: 9
• Yields: 1 pie
• Serves: 8

ingredients

• 236.59-354.88 ml squash, grated, NOT cooked
• 354.88 ml sugar
• 3 eggs, slightly beaten
• 14.79 ml flour
• 4.92 ml lemon flavoring (not juice)
• 4.92 ml coconut flavoring
• 59.14 ml butter, melted
• 1 prepared pie crust
• Cool Whip

directions

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.

Reviews

[thelilacflower]

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

 

[UnknownChef86]

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. ;)