A low carb and gluten free dessert pie. This sugar free mock coconut squash custard pie is made with yellow summer squash and flavored with coconut extract.
My oldest sister is not known for her baking, but this summer she had such an abundant crop of zucchini and yellow squash that she sought out recipes for breads and pies. This particular mock coconut squash custard pie recipe was given to her years ago by one of our other sisters who has since past.
Although it wasn’t low carb, I tried the mock coconut custard pie recipe at our family Labor Day picnic this year. I was very impressed with my sister’s baking and also the fact that I could not tell there was grated yellow squash in there. Since it was such a great pie, I tweaked it a bit to lower the carbs so I could enjoy it at home. The original recipe used fructose, a whole wheat crust, flour and whole milk.
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- Serves: 8 slices
- Serving size: 1 slice
- 1 large yellow summer squash, equal to about 1 1/2 cups grated
- ¾ cup sugar substitute, I used 19 drops liquid sucralose
- 4 large eggs
- 2 tablespoons melted butter
- ¼ teaspoon baking powder
- 2 teaspoons coconut extract
- 2 teaspoon vanilla extract
- 1 ¾ cups almond milk
- ¼ cup heavy cream
- Peel squash then cut it in half lengthwise to scrape out the seeds using a spoon.
- Grate the squash and drain in a strainer. There should be about 1 1/2 cups grated squash.
- Set aside.
- Mix remaining ingredients together in a blender or bowl.
- Stir liquid mixture into grated squash.
- Pour into greased pie shell.
- Bake at 350 until the pie is set, about 45 minutes.
- Cool and store in refrigerator. Best if served well chilled.
Net carbs per serving: 2g