BCL - Squashed Lemon Coconut Pie Good Recipes
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Squashed Lemon Coconut Pie |
"Great manner to burn up that greater squash...And in a dessert! If you do not inform them it's there, they'll in no way know. You can use zucchini or yellow squash for this pie. If the use of zucchini and virtually want to hide it, peel off the inexperienced earlier than shredding it."
Ingredients :
- 1 pastry for a 9-inch pie crust
- 1 cup grated yellow squash
- 1/2 cup white sugar
- 1/four cup butter, melted
- three eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon extract
- 1 teaspoon coconut extract
Instructions :
Prep : 15M | Cook : 8M | Ready in : 45M |
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- Preheat oven to 350 degrees F (a hundred seventy five stages C). Press pie crust into a pie dish.
- Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract collectively in a bowl; pour filling into pie crust.
- Bake within the preheated oven till pie is ready and gently browned, 30 to forty five mins.
Notes :
- If the use of a deep-dish pie crust use 1 1/2 cup grated squash. If the use of a trendy pie crust, use 1 cup grated squash.
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