Squashed Lemon Coconut Pie
1 pastry for a 9-inch pie crust
1 cup grated yellow squash
½ cup white sugar
¼ cup butter
1 tablespoon all-purpose flour
1 teaspoon lemon extract
1 teaspoon coconut extract
Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.
Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.
Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.
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