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Squashed Lemon Coconut Pie

Rated as 4.33 out of 5 Stars

"Great way to use up that extra squash...and in a dessert! If you don't tell them it's there, they'll never know. You can use zucchini or yellow squash for this pie. If using zucchini and truly want to disguise it, peel off the green before shredding it."
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45 m servings 249
Original recipe yields 8 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.
  2. Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.
  3. Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.


  • Cook's Note:
  • If using a deep-dish pie crust use 1 1/2 cup grated squash. If using a standard pie crust, use 1 cup grated squash.

Nutrition Facts

Per Serving: 249 calories; 15.1 24.3 4.1 85 184 Full nutrition

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Here's what I did and would do next time. It has potential in terms of being really good and also healthy. I chopped/minced the squash instead of grating, no butter, used about a cup of coconut...

Added lemon zest and lemon juice, omitted coconut flavoring, added 1/2 tsp. vinegar for a chess pie result. and made it crustless to cut calories. Very rich and flavorful! I'll add crust next ti...

I have made this before, I boiled the squash cut it up in circles after it was soft ,I drained it and took a paper towel and smashed the water out (I drained it in a collider and smashed water) ...