You can easily fool anyone with this pie's taste, but if you have a finicky eater peel the squash to ensure your deception stays sealed. It does nothing for the taste but makes the shredded squash indistinguishable from coconut once cooked.
1 ½ cup grated squash
1 ½ cup sugar
4 eggs
2 tbsp. flour
1 tbsp. each of coconut, lemon and vanilla flavoring
½ cup shredded unsweetened coconut
Grate a yellow squash using the fine setting on a mandolin or handheld grater. Mix all ingredients except coconut and pour into uncooked pie shell. Sprinkle the coconut over the top. Bake at 350 degrees for 35 minutes or until brown on top.
I used unsulferized unsweetened coconut, if you can’t find that reduce the sugar in the recipe by ¼.
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