By mew (Elaine in MD) on January 25, 2002
Photo by Mikekey
Photo by Mikekey
"Few would know this pie is not coconut. I found the recipe in a community newspaper when vacationing in a very rural area of West Virginia about twenty years ago."
Serving Size: 1 (126 g)
Servings Per Recipe: 6
"Belated ranking - first tried in Aug/02 and noted as too sweet but reduced sugar to 3/4 cup the next time in Sept/02. Have made this several times since then and handed out recipe upon request."
"I made as written, with the exception of using a prepared UNBAKED pie shell. I think if you used a pre-baked shell and then baked another 40 minutes you would have a very burnt crust. We liked the texture and flavor of this, but I would follow the advice of previous reviewers and add some coconut extract and less sugar next time."
"I was excited to try this. Unfortunately, I found it was disappointing in flavor and texture. I even added the coconut extract and decreased the sugar as suggested by others. I won't try this one again --sorry."
"I added 1/2 tsp. of coconut extract, and used a little less than a cup of sugar as was suggested by Karen. The flavor was good and the squash stays crisp, giving the pie a nice crunch. Next time I will chop up the squash after I scoop it from the shell as it made the pie "stringy". I just love a dessert made with something healthy, my DH and 4 yr old loved it!!! I did not let on that is was made with squash. Thanks for a great recipe."
"This was good. I did throw in a handful of fresh coconut from the healthfood store. I think it would be more convincing with coconut extract added. What a fun recipe. Thanks for sharing!"