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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 364.3
  • Total Fat: 14.4 g
  • Cholesterol: 79.7 mg
  • Sodium: 186.7 mg
  • Total Carbs: 53.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 4.7 g

View full nutritional breakdown of Squash Coconut Pie calories by ingredient
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Squash Coconut Pie

Submitted by: STARR12961

Introduction

DO NOT PANIC - even if you don't like squash. You will never taste it. But it has the taste and texture of coconut custard pie!
You can make the recipe healthier by substituting the eggs with egg beaters, 1/2 of the sugar with Splenda and the margarine with 3Tbs Brummel & Brown. This changes the nutritional information to:
242 Calories
8.9g Fat
37.5g Carbs
4.6g Protein
DO NOT PANIC - even if you don't like squash. You will never taste it. But it has the taste and texture of coconut custard pie!
You can make the recipe healthier by substituting the eggs with egg beaters, 1/2 of the sugar with Splenda and the margarine with 3Tbs Brummel & Brown. This changes the nutritional information to:
242 Calories
8.9g Fat
37.5g Carbs
4.6g Protein

Number of Servings: 8

Ingredients

    2 C. Grated Yellow Squash
    1 1/2 C. Sugar
    1 Tbsp. Cornstarch
    3 Eggs
    1 tsp. Vanilla Extract
    1 tsp. Coconut Extract
    1 Tbsp. Flour
    1/2 Stick Margarine
    1 Frozen Pie Shell

Directions

Beat eggs with sugar, cornstarch and flour.
Add cubed margarine and the extracts.
Fold in grated squash.
Put into unbaked pie shell.
Bake at 400 degrees for 10 minutes.
Bake at 350 degrees for 40 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user STARR12961.





TAGS:  Desserts |

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