For a richer flavor, use brown butter instead of melted butter. Garnish with toasted coconut flakes or a dollop of whipped cream for an elegant touch. If using zucchini, peel it for a more subtle flavor and color in the pie. Store leftover pie in the refrigerator for up to 3 days.
Squashed Lemon Coconut Pie
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING8 People
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VIEWS12
Embrace the unexpected with this delightful Squashed Lemon Coconut Pie! A clever way to transform summer squash into a luscious dessert, its subtle sweetness and tropical notes will leave everyone guessing the secret ingredient. Prepare to be amazed by this surprisingly delicious treat!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol85 mg
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Fiber1 g
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Protein4 g
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Saturated Fat6 g
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Sodium184 mg
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Sugar13 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). Gently press the pie crust into a 9-inch pie dish, crimping the edges decoratively. (5 minutes)
02
StepIn a large bowl, combine the grated squash, sugar, melted butter, beaten eggs, flour, lemon extract, and coconut extract. Mix well until all ingredients are evenly incorporated. (5 minutes)
03
StepPour the squash mixture into the prepared pie crust, spreading evenly. (2 minutes)
04
StepBake in the preheated oven for 30 to 45 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted into the center should come out clean. (30-45 minutes)
05
StepLet the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2 hours)
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RECIPE REVIEWS
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Please Rate
Rhea Schoen
Jun 27, 2025I was skeptical at first, but this pie is absolutely delicious! My kids had no idea there was squash in it.
Hosea Rohan
Jun 13, 2025The lemon and coconut extracts complement the squash perfectly. It's a unique and surprisingly addictive dessert!
Myrna Lowe
Jun 4, 2025Easy to make and a great way to use up extra zucchini from the garden. Will definitely make this again!