LEMON COCONUT CUSTARD PIE RECIPES

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LEMON COCONUT CUSTARD PIE RECIPE - FOOD.COM



Lemon Coconut Custard Pie Recipe - Food.com image

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.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

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

Steps:

  • NOTE: if using deep-dish crust use 1 1/2 cups squash; if using regular crust use 1 cup squash.
  • Whisk together squash, sugar, eggs, flour, lemon and coconut flavorings, and butter.
  • Pour into pie crust.
  • Bake at 350 F for 30-45 minutes. Pie should be set and barely golden brown on top.
  • Can be served with Cool-Whip or other favored whipped topping.

Nutrition Facts : Calories 310.3, FatContent 12.8, SaturatedFatContent 5.9, CholesterolContent 94.6, SodiumContent 169.3, CarbohydrateContent 46.7, FiberContent 0.3, SugarContent 38.6, ProteinContent 3.4

COCONUT CUSTARD PIE I RECIPE | ALLRECIPES



Coconut Custard Pie I Recipe | Allrecipes image

Coconut custard - best tasting pie ever!

Provided by Lesley

Categories     Desserts    Pies    Custard and Cream Pies    Coconut Pie Recipes

Yield 1 pie

Number Of Ingredients 9

½ cup butter
1?½ cups white sugar
2 tablespoons all-purpose flour
2 eggs
1 cup milk
1 cup flaked coconut
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie
1 tablespoon flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
  • Pour filling into unbaked pie shell. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set.

Nutrition Facts : Calories 447.2 calories, CarbohydrateContent 55.9 g, CholesterolContent 79.4 mg, FatContent 23.6 g, FiberContent 1.9 g, ProteinContent 4.6 g, SaturatedFatContent 12.5 g, SodiumContent 256.7 mg, SugarContent 42.7 g

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