Photo: Priscilla Du Preez
Squashed Lemon Coconut Pie
8 ingredients
15 min + 30 min
8 servings
openrecipes
"Great way to use up that extra squash...and in a dessert! If you don't tell them it's there, they'll never know. You can use zucchini or yellow squash for this pie. If using zucchini and truly want to disguise it, peel off the green before shredding it."
Estimated Nutrition (whole recipe, rough)
979
Calories
23g
Protein
45g
Fat
122g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pastry | not in our table | 0 |
| Pie Crust | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes