Ingredients for Lemon Coconut Custard Pie
- 1 medium zucchini (about 1 cup grated)
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup lemon juice and 1 teaspoon lemon zest
- 1 teaspoon coconut extract
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (9 inch) unbaked pie crust
- whipped cream or coconut whipped cream (for serving, optional)
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How to Make Lemon Coconut Custard Pie
- Preheat oven to 350°F (175°C).
- Peel 1 medium zucchini (about 1 cup grated) if desired, and grate it.
- In a large bowl, whisk together the grated zucchini, 1 cup granulated sugar, 4 large eggs, 1/4 cup all-purpose flour, 1/4 cup lemon juice, 1 teaspoon lemon zest, 1 teaspoon coconut extract, and 1/2 cup (1 stick) melted unsalted butter until smooth.
- Pour the custard mixture into your prepared 9-inch pie crust.
- Bake for 45-60 minutes, or until the pie is set and the center is just barely jiggly. The top should be lightly golden brown.
- Let the pie cool completely on a wire rack before serving.
- Serve chilled, optionally topped with whipped cream or coconut whipped cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
154g
Fat
29g
Carbs
15g
