Squashed Lemon Coconut Pie
Description
Disguise your extra squash by grating it into the filling of a lemon coconut pie for a refreshing summer dessert.
Ingredients
•
1 pastry for a 9-inch pie crust
•
1 cup grated yellow squash
•
1/2 cup white sugar
•
1/4 cup butter, melted
•
3 eggs
•
1 tablespoon all-purpose flour
•
1 teaspoon lemon extract
•
1 teaspoon coconut extract
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.
2
Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.
3
Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.