" Lemon Coconut Custard" Pie - cooking recipe

Ingredients

1 - 1 1/2 cup squash, grated, NOT cooked
1 1/2 cups sugar
3 eggs, slightly beaten
1 tablespoon flour
1 teaspoon lemon flavoring (not juice)
1 teaspoon coconut flavoring
1/4 cup butter, melted
1 prepared pie crust
Cool Whip

Preparation

NOTE: if using deep-dish crust use 1 1/2 cups squash; if using regular crust use 1 cup squash.
Whisk together squash, sugar, eggs, flour, lemon and coconut flavorings, and butter.
Pour into pie crust.
Bake at 350 F for 30-45 minutes. Pie should be set and barely golden brown on top.
Can be served with Cool-Whip or other favored whipped topping.