Coconut Yellow Squash Pie
Servings: 8 people
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.
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
[serving_size] => 1
[calories] => 194
[carbohydrates] => 4
[protein] => 3
[fat] => 18
[saturated_fat] => 13
[cholesterol] => 92
[sodium] => 131
[potassium] => 177
[fiber] => 2
[sugar] => 2
[vitamin_a] => 528
[vitamin_c] => 7
[calcium] => 21
[iron] => 1
[serving_unit] => slice
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