Lemon Coconut Custard Pie |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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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. 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 |
Directions:
1. NOTE: if using deep-dish crust use 1 1/2 cups squash; if using regular crust use 1 cup squash.
2. Whisk together squash, sugar, eggs, flour, lemon and coconut flavorings, and butter.
3. Pour into pie crust.
4. Bake at 350 F for 30-45 minutes. Pie should be set and barely golden brown on top.
5. Can be served with Cool-Whip or other favored whipped topping.
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