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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.
Ingredients
- 1 pastry for a 9-inch pie crust
- 1 cup grated yellow squash
- ½ cup white sugar
- ¼ cup butter, melted
- 3 eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon extract
- 1 teaspoon coconut extract
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.
Step 2
Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.
Step 3
Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.
Cook’s Note:
If using a deep-dish pie crust use 1 1/2 cup grated squash. If using a standard pie crust, use 1 cup grated squash.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 249 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat6g | 31% |
| Cholesterol85mg | 28% |
| Sodium184mg | 8% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber1g | 4% |
| Total Sugars13g | |
| Protein4g | |
| Vitamin C1mg | 7% |
| Calcium18mg | 1% |
| Iron1mg | 6% |
| Potassium78mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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