Yellow Squash Pie Recipe (Coconut Custard Pie)

This yellow squash pie is similar to a coconut custard pie. It's a summer dessert recipe that gets them eating a vegetable by sneaking it in!

Article Index

• Why you'll love it
• Ingredients
• Tips
• Instructions
• ️ Serving suggestions
• Variations
• FAQs
• Related recipes
• Recipe

Why you'll love it

Although I have made a mock coconut custard pie with yellow summer squash, that recipe did not have any real coconut in it.

I thought the pie would be better with some unsweetened coconut added instead of relying only on the extract for flavor. Therefore, I came up with a yellow squash pie with coconut recipe!

The texture of yellow summer squash isn’t that close to coconut. Although I will admit that the original tasted much better than I expected, I like this squash coconut pie recipe a little better because of the added pieces of coconut.

It’s a nice treat to make when you have a garden full of yellow summer squash. Squash grows well in our garden, so I’m always trying to use it for more than just a steamed vegetable side dish for dinner.

If you like to grow your own vegetable garden and have overproducing yellow squash, definitely keep this low-carb summer pie in mind.

It’s a nice custard-like pie that sneaks in a little vegetable. The shredded coconut really adds a great flavor to the dessert!

Ingredients

As much as I love pie crusts, a crustless pie is a wonderful gluten-free option with ingredients from your vegetable garden.

Summer squash

The recipe calls for three cups of grated squash, which is about two medium yellow squash.

Low-carb sweetener

Since yellow squash isn't very sweet, you'll need to add quite a bit of your favorite low-carb sweetener.

This keto sugar substitutes guide will help you pick out the perfect kind.

Eggs

These are the emulsifiers - they basically hold everything together. If you are allergic to eggs, then use flax eggs instead.

Butter

It's best to use unsalted butter in this yellow squash pie recipe. For a dairy-free version, use ghee or coconut oil.

Coconut flour

The coconut flour gives the pie a thicker consistency and helps it hold its shape a lot better.

Coconut extract

A little bit of coconut extract enhances the coconut flavor and makes it taste like a coconut custard pie.

Flaked coconut

To get the best flavor, you really do have to add shredded coconut. It’s just not the same, relying solely on extract flavors.

Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.

Tips

• Drain the squash. If you don't, the pie will be very runny, so it’s important not to skip this step.
• Measure the squash when it is raw. You will have too much squash if you measure it after it cooks.
• Adjust the sweetness to your liking. This recipe gives you a very sweet pie, so if you prefer milder flavors, use less sweetener.

Instructions

It’s super easy to make this summer squash coconut pie. And using a food processor or blender makes it even easier.

Puree the ingredients

First, drain the grated squash in a strainer to remove excess liquid.

Then, combine the drained squash with sweetener, eggs, melted butter, coconut extract, a little coconut flour, and unsweetened flaked coconut.

Mix them together using a food processor, blender, electric mixer, or whisk by hand.

Top with coconut flakes

The mixture is then poured into a standard 9.5-inch pie pan and topped with additional flaked coconut.

Bake the yellow squash pie

Place in the oven at 350°F and bake until the pie is set. It usually takes about 45 minutes to bake through.

️ Serving suggestions

The pie is delicious as is. But, you can top it off with some low-carb whipped cream if you’d like. 

This is a fantastic pie to add to your holiday dessert table next to a keto pumpkin pie. It’s simple enough for everyday meals as well.

It's the perfect thing to serve with a scoop of your favorite keto ice cream and a cup of bulletproof coffee!

Variations

There are a lot of different ways to make this pie. Here are a few of my favorite variations.

• Add a pie crust. For the fewest carbs, I recommend making a crustless summer squash pie. However, you can add a low-carb pie crust if you’d like. You can use an almond flour pie crust or a coconut flour pie crust. But if you want the best of both, try using the crust in my keto key lime pie which uses a mix of flours.
• Use butternut squash. Butternut squash is the perfect vegetable to replace yellow squash in this pie.
• Top with cinnamon. Sprinkle some cinnamon on top of the pie after it bakes for a little color and spice!

FAQs

Here are some questions people often ask about how to make yellow squash pie with coconut. If you don't see your question in this list, please leave it in the comments.

Related recipes

You’ll find all kinds of desserts on this blog, from easy chocolate fudge to fancy tiramisu. Looking for other low-carb and keto-friendly dessert recipes? Indulge in a few of these favorites:

• Yellow Squash Cake is perfectly sweet and has plenty of fiber to keep you in ketosis.
• Low Carb Summer Squash Bread is a healthy breakfast or snack recipe and is a delicious gluten-free sweet bread.
• Keto Peach Cobbler is a wonderful summertime recipe with fresh sweet peaches.
• Strawberry Cream Cheese Pie has a fantastic crust that is topped with fresh strawberries and whipped cream.
• Keto Pecan Pie has a scrumptious, nutty flavor and the same rich sweetness but is still low in carbs.

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Recipe

First published July 28, 2012. Last updated July 19, 2022, with new images and additional recipe information.