" Lemon Coconut Custard" Pie

Name: " Lemon Coconut Custard" Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 pie, 8 serving(s)
Ingredients: 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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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

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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