Coconut Summer Squash Pie
Ready In: 40 mins
Serves: 4-8
Ingredients
- 3 cups summer squash, grated
- 1 1⁄2 cups sugar
- 3 eggs
- 1⁄2 cup butter, melted
- 1 tablespoon coconut extract
- 2 tablespoons flour
- 1⁄2 cup flaked coconut
- 1 (9 inch) deep dish pie shells
- 1⁄4 cup flaked coconut, topping
Directions
- Preheat oven 350 degrees.
- Place ingredients in blender and blend until they are mixed good.
- Pour into pie shell, not baked.
- Bake for 25 minutes then remove from oven and sprinkle with 1/4 cup coconut. Put back into oven and brown coconut.
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