coconut yellow squash pie recipe

Coconut Yellow Squash Pie

Course: Dessert
Cuisine: American
Keyword: low carb pies
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 194kcal
Author: Lisa MarcAurele
The coconut in this yellow squash pie really adds a great flavor to the pie. The flavor in this is much better than a mock coconut pie recipe.
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  • Reserve 1/4 cup coconut for topping
  • Place the remaining ingredients in a blender until well mixed.
  • Pour into pie pan or prepared unbaked low carb crust.
  • Sprinkle reserved coconut on top.
  • Bake at 350 degrees for 25 minutes or until custard is set and coconut topping is browned.



The grated squash doesn't need to be squeezed of moisture completely, but you'll want to let it drain in a strainer after grating.
Any low carb pie crust can be added like the following:


Serving: 1slice | Calories: 194kcal | Carbohydrates: 4g | Protein: 3g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 92mg | Sodium: 131mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 528IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 1mg

Additional Info


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.