Another way to use up that abundance of end-of-summer squash!

Summer Coconut (Squash?) Custard Pie

Trick your non-veggie loving family members into a healthy, veggie packed "dessert":)

Its quite simple, really.  I remember, several years ago, I may have still been in high school, maybe college, when my mom made this brightly colored yellow pie obviously made from coconut shreds and lemon custard, based on appearance AND flavor.  My dad has never, ever liked squash or zucchini.  He gets a sad look on his face at restaurants when they tell him the vegetable of the day that comes with the entree is sauteed squash and zucchini:( :( :( I usually ended up eating it.  

So, I will never forget the sly, innocent look on my mom's face as my dad and brother hungrily devoured every last crumb of this new dessert she had made one night on vacation called "Coconut Lemon Custard Pie".  I think she waited until next day when they were sitting on the beach to tell them that guess what, you ate squash last night and actually LIKED it, he he:)

 I'm bad.  Every time we get a bushel of fresh summer crookneck: or pattypan squash:   the first recipe that comes to mind is not some fresh, uber healthy, light roasted squash salad or side dish but this pie that my mom and now I have successfully used to feed Vitamin A and C, magnesium, fiber, folate, riboflavin, phosphorus, potassium, Vitamin B6, and manganese, to friends and family.  (Manganese is a mineral which helps the body process fats, carbohydrates, and glucose).  This tasty (I think) summer gourd contains virtually no fat or cholesterol.  A cup of summer squash provides about 135 micrograms of beta carotene and 2,400 micrograms of lutein, which helps prevent cataracts and macular degeneration.  Did you have any idea it was such a power-packed summer fruit? (yes, its technically a fruit because it contains the seeds of the plant).

Ok, on to the recipe.  It is ridiculously easy.

 Ingredients: 

3 eggs

3/4 cup of sugar

1/2 cup of super-softened, almost melted, coconut oil

3 tablespoons of flour or corn-starch (corn starch for gluten free)

2 teaspoons of real coconut extract 

2 teaspoons of real lemon extract

2 cups (ish) of grated summer yellow squash

1/2 cup of shredded unsweetened coconut

homemade or store bought pie shell

handful of pecan pieces or halves, optional

 

Directions:

 1. Preheat oven to 350 degrees F.

2.  In a Kitchen Aid stand mixer, or in a bowl with a handheld mixture, beat the eggs

3. Add the rest of the ingredients and beat on medium speed for about 5 minutes until very smooth

and squash and coconut are evenly incorporated into custard mixture.

4. Pour contents of bowl into prepared pie crust

5. Sprinkle with even more coconut shreds and chopped pecan pieces, if desired. 

6. Place carefully on a sheet pan (to catch any custard overflow while cooking) and gently place in center rack in oven

7. Bake for 35-40 minutes (depending on the temperature of your oven) until center of custard is set and not still liquidy (is that a word???) 

8. Remove and place on cooling rack to well, cool.  

 9.  LET COOL FOR AT LEAST 2 HOURS AT ROOM TEMPERATURE before serving, you need the custard to set completely or it will be too runny and the pie won't hold its shape.  Then you can put in the fridge if its not to be eaten right away.  Keeps well in fridge for about 3 days.

Goes well with a glass of ice cold milk or almond milk:) 

 

 

 

 

 

 

kkh