Mock Coconut Yellow Squash Pie
Servings: 8 slices
Calories: 82
A low carb and gluten free dessert pie. This mock coconut squash custard pie is made with yellow summer squash and flavored with coconut extract.
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Ingredients
- 1 cups large yellow summer squash equal to about 1 ½ grated
- ¾ cup low carb sugar substitute or 20 drops SweetLeaf stevia
- 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
Instructions
- 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 ½ 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.
Nutrition
Calories: 82 | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 106mg | Sodium: 85mg | Potassium: 54mg | Vitamin A: 350IU | Calcium: 20mg | Iron: 0.5mg
Additional Info
Net Carbs:
1
g
|
% Carbs:
5.1
%
|
% Protein:
15.2
%
|
% Fat:
79.7
%
|
SmartPoints:
3