Recipes / Dessert

" Lemon Coconut Custard" Pie
(2)
Recipe 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.

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READY IN: 1hr
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1 - 1 1⁄2
    cup squash, grated, NOT cooked
  • 1 1⁄2
    cups sugar
  • 3
    eggs, slightly beaten
  • 1
    tablespoon flour
  • 1
    teaspoon lemon flavoring (not juice)
  • 1
    teaspoon coconut flavoring
  • 1⁄4
    cup butter, melted
  • 1
    prepared pie crust
  • Cool Whip
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DIRECTIONS

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