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    Home / Recipes / Keto Desserts

    Yellow Squash Pie Recipe (Coconut Custard Pie)

    By Lisa MarcAurele · Jul 4, 2020 · 26 Comments

    4.3K shares
    Jump to Recipe
    yellow squash pie pinterest image.
    Coconut Yellow Squash Pie Recipe

    This yellow squash pie is similar to a coconut custard pie. It's a summer dessert recipe that gets them eating a vegetable by sneaking it in!

    yellow summer squash pie sliced.
    Article Index
    • Why you'll love it
    • Ingredients
    • Tips
    • Instructions
    • ️ Serving suggestions
    • Variations
    • FAQs
    • Related recipes
    • Recipe

    Why you'll love it

    Although I have made a mock coconut custard pie with yellow summer squash, that recipe did not have any real coconut in it.

    I thought the pie would be better with some unsweetened coconut added instead of relying only on the extract for flavor. Therefore, I came up with a yellow squash pie with coconut recipe!

    The texture of yellow summer squash isn’t that close to coconut. Although I will admit that the original tasted much better than I expected, I like this squash coconut pie recipe a little better because of the added pieces of coconut.

    It’s a nice treat to make when you have a garden full of yellow summer squash. Squash grows well in our garden, so I’m always trying to use it for more than just a steamed vegetable side dish for dinner.

    If you like to grow your own vegetable garden and have overproducing yellow squash, definitely keep this low-carb summer pie in mind.

    It’s a nice custard-like pie that sneaks in a little vegetable. The shredded coconut really adds a great flavor to the dessert!

    Ingredients

    As much as I love pie crusts, a crustless pie is a wonderful gluten-free option with ingredients from your vegetable garden.

    initial ingredients in blender.

    Summer squash

    The recipe calls for three cups of grated squash, which is about two medium yellow squash.

    Low-carb sweetener

    Since yellow squash isn't very sweet, you'll need to add quite a bit of your favorite low-carb sweetener.

    This keto sugar substitutes guide will help you pick out the perfect kind.

    Eggs

    These are the emulsifiers - they basically hold everything together. If you are allergic to eggs, then use flax eggs instead.

    Butter

    It's best to use unsalted butter in this yellow squash pie recipe. For a dairy-free version, use ghee or coconut oil.

    Coconut flour

    The coconut flour gives the pie a thicker consistency and helps it hold its shape a lot better.

    Coconut extract

    A little bit of coconut extract enhances the coconut flavor and makes it taste like a coconut custard pie.

    Flaked coconut

    To get the best flavor, you really do have to add shredded coconut. It’s just not the same, relying solely on extract flavors.

    Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.

    Tips

    • Drain the squash. If you don't, the pie will be very runny, so it’s important not to skip this step.
    • Measure the squash when it is raw. You will have too much squash if you measure it after it cooks.
    • Adjust the sweetness to your liking. This recipe gives you a very sweet pie, so if you prefer milder flavors, use less sweetener.

    Instructions

    It’s super easy to make this summer squash coconut pie. And using a food processor or blender makes it even easier.

    grated yellow squash, eggs, sweetener, coconut flour in blender

    Puree the ingredients

    First, drain the grated squash in a strainer to remove excess liquid.

    Then, combine the drained squash with sweetener, eggs, melted butter, coconut extract, a little coconut flour, and unsweetened flaked coconut.

    grated squash in blender.
    coconut added to ingredients in blender.

    Mix them together using a food processor, blender, electric mixer, or whisk by hand.

    yellow squash pie filling puree.

    Top with coconut flakes

    The mixture is then poured into a standard 9.5-inch pie pan and topped with additional flaked coconut.

    coconut topping added.

    Bake the yellow squash pie

    Place in the oven at 350°F and bake until the pie is set. It usually takes about 45 minutes to bake through.

    summer squash pie with coconut.

    ️ Serving suggestions

    The pie is delicious as is. But, you can top it off with some low-carb whipped cream if you’d like. 

    This is a fantastic pie to add to your holiday dessert table next to a keto pumpkin pie. It’s simple enough for everyday meals as well.

    It's the perfect thing to serve with a scoop of your favorite keto ice cream and a cup of bulletproof coffee!

    Variations

    There are a lot of different ways to make this pie. Here are a few of my favorite variations.

    • Add a pie crust. For the fewest carbs, I recommend making a crustless summer squash pie. However, you can add a low-carb pie crust if you’d like. You can use an almond flour pie crust or a coconut flour pie crust. But if you want the best of both, try using the crust in my keto key lime pie which uses a mix of flours.
    • Use butternut squash. Butternut squash is the perfect vegetable to replace yellow squash in this pie.
    • Top with cinnamon. Sprinkle some cinnamon on top of the pie after it bakes for a little color and spice!
    sliced pie with yellow squash and coconut.

    FAQs

    Here are some questions people often ask about how to make yellow squash pie with coconut. If you don't see your question in this list, please leave it in the comments.

    How do I make this squash pie without a food processor?

    Grating the yellow squash in a food processor is much faster than using a box grater. But, if you don't have a food processor, just use a box grater or pulse it a few times in a small blender.

    Can I make this without coconut?

    If you just have fresh squash without any dried coconut, you can still make the pie. But you'll need some coconut extract.

    Is this a crustless pie?

    Yes, this is a crustless pie. If you want to make a homemade crust, I suggest making a coconut flour crust. You cannot use an unbaked pie shell - it must be pre-baked.

    Related recipes

    You’ll find all kinds of desserts on this blog, from easy chocolate fudge to fancy tiramisu. Looking for other low-carb and keto-friendly dessert recipes? Indulge in a few of these favorites:

    • Yellow Squash Cake is perfectly sweet and has plenty of fiber to keep you in ketosis.
    • Low Carb Summer Squash Bread is a healthy breakfast or snack recipe and is a delicious gluten-free sweet bread.
    • Keto Peach Cobbler is a wonderful summertime recipe with fresh sweet peaches.
    • Strawberry Cream Cheese Pie has a fantastic crust that is topped with fresh strawberries and whipped cream.
    • Keto Pecan Pie has a scrumptious, nutty flavor and the same rich sweetness but is still low in carbs.

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    yellow summer squash pie sliced.

    Coconut Yellow Summer Squash Pie

    4.60 from 10 votes
    This yellow summer squash pie is similar to a coconut custard pie. It's a dessert recipe that gets them eating a vegetable by sneaking it in.
    Prep Time:5 minutes mins
    Cook Time:25 minutes mins
    Total Time:30 minutes mins
    Course: Dessert
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 8 people
    Calories: 194

    Video

    Ingredients

    • 3 cups summer squash grated and drained
    • ½ cup low carb sweetener
    • 3 eggs
    • ½ cup butter melted
    • 1 tablespoon coconut extract
    • 1 tablespoon coconut flour
    • ¾ cup unsweetened flaked coconut
    US Customary - Metric

    Instructions

    • Reserve ¼ cup coconut for topping
    • Place the remaining ingredients in a blender until well mixed.
    • Pour into pie pan or prepared unbaked low carb crust.
    • Sprinkle reserved coconut on top.
    • Bake at 350 degrees for 25 minutes or until custard is set and coconut topping is browned.

    Notes

    The grated squash doesn't need to be squeezed of moisture completely, but you'll want to let it drain in a strainer after grating.
    Any low carb pie crust can be added like the following:
    • Coconut Flour Pie Crust
    • Almond Flour Pie Crust

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1slice | Calories: 194 | Carbohydrates: 4g | Protein: 3g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 92mg | Sodium: 131mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 528IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 1mg

    Additional Info

    Net Carbs: 2 g | % Carbs: 4.4 % | % Protein: 6.6 % | % Fat: 89 % | SmartPoints: 9
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 194
        [carbohydrates] => 4
        [protein] => 3
        [fat] => 18
        [saturated_fat] => 13
        [cholesterol] => 92
        [sodium] => 131
        [potassium] => 177
        [fiber] => 2
        [sugar] => 2
        [vitamin_a] => 528
        [vitamin_c] => 7
        [calcium] => 21
        [iron] => 1
        [serving_unit] => slice
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    First published July 28, 2012. Last updated July 19, 2022, with new images and additional recipe information.

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    Reader Interactions

    Comments

    1. DJ

      August 20, 2023 at 9:31 pm

      5 stars
      I made this with my over abundance of summer squash. It was delicious. I used an allulose monk fruit blend. I’m diabetic so finding desserts that taste good and are low carb makes it a win. I’m wondering if there is a way to cut the fat, and what would be a good substitute. I eat low carb but need to watch fat intake.

      Reply
    2. Nancy

      August 05, 2023 at 11:57 am

      5 stars
      Absolutely delish! Can this pie be frozen?

      Reply
    3. Debra

      August 04, 2022 at 8:48 am

      5 stars
      This should be called coconut custard pie. I followed the recipe exactly but did squeeze as much liquid out of my squash as I could get. It took an extra 10 min in the oven before it was done to my liking. Absolutely delish and you would never know you were eating yellow squash.

      Reply
    4. Dona

      August 02, 2022 at 1:43 pm

      I just put the pie in the oven and was scrolling through questions. Someone asked about swapping coconut cream for HWC? Didn’t see that in the recipe at all??

      Reply
      • Lisa MarcAurele

        August 02, 2022 at 8:23 pm

        There is no HWC in this pie recipe.

        Reply
    5. Ann

      July 05, 2022 at 7:15 am

      Hi, I am non- dairy, can I use coconut cream instead of heavy cream.

      Looking forward to making this.

      Reply
      • Lisa MarcAurele

        July 07, 2022 at 6:54 am

        Coconut cream should work well in place of heavy cream in this recipe.

        Reply
    6. patricia

      June 26, 2022 at 5:36 pm

      Wow, this sounds so good and interesting! I can't have eggs though. Could I sub in cornstarch for the eggs....if so about how much? Thank you

      Reply
      • Lisa MarcAurele

        June 27, 2022 at 6:05 am

        I've never used cornstarch as an egg replacement so it would need some testing.

        Reply
    7. Annette W.

      October 04, 2021 at 8:42 pm

      4 stars
      If you have been keto for a while now your tastes have probably changed. I found this recipe too sweet for my liking. Think 1/4 or 1/3 of a cup of sweetener would suffice. Also, I would like a bit more coconut flavor so will consider increasing the extract or real coconut a bit. Not sure if the extra extract would make it bitter tho...??

      Reply
      • Lisa MarcAurele

        October 05, 2021 at 9:33 am

        Maybe using coconut oil instead of butter may up the coconut flavor? They also sell coconut flavoring that may give a stronger flavor.

        Reply
    8. Sarah

      June 26, 2018 at 7:03 pm

      What kind of low carb crust do you use? The recipe only says to use a prepared unbaked one. This sounds wonderful and I look forward to making it.

      Reply
      • Lisa

        June 26, 2018 at 7:37 pm

        I don't use a crust for this recipe, but you could try the coconut flour one.

        Reply
    9. laura

      October 16, 2017 at 9:33 pm

      Is the squash supposed to be 3 cups cooked or raw?

      Reply
      • Lisa

        October 16, 2017 at 9:45 pm

        Raw

        Reply
    10. Michelle

      June 27, 2017 at 9:38 am

      5 stars
      Wow! I'm so impressed with how this turned out. Reminds me of my grandma's coconut cream pie. Thank you for the recipe! This is definitely a keeper!

      Reply
      • Lisa

        June 27, 2017 at 1:22 pm

        You're welcome Michelle! So glad you enjoyed it.

        Reply
    11. Judy

      May 20, 2017 at 10:51 am

      5 stars
      Made this, it was delicious! Really enjoy your site, such great recipes.

      Reply
      • Lisa

        May 20, 2017 at 6:03 pm

        Thanks Judy! I'm hoping to make this one again this summer when the squash is in season here.

        Reply
    12. Lynn S.

      July 28, 2012 at 10:09 pm

      Is that 1 cup of Coconut flour?

      Reply
      • Lisa

        July 28, 2012 at 11:02 pm

        1 cup would be way too much. It's only 1 tbsp.

        Reply
    13. Georgene Harkness

      July 28, 2012 at 9:17 pm

      Sounds very interesting - would you mind checking your quantities, please? You say
      "1 coconut flour" - 1 WHAT of coconut flour?

      Thanks! 🙂

      Reply
      • Lisa

        July 28, 2012 at 11:02 pm

        Fixed!

        Reply
    14. Debby Pucci

      July 28, 2012 at 3:02 pm

      Sounds different and very interesting to me!

      Reply
    15. Barbi Goebel

      July 28, 2012 at 5:15 pm

      What is the amount of coconut flour? It just says 1.
      Thanks

      Reply
      • Lisa

        July 28, 2012 at 11:01 pm

        Oops. That's supposed to be 1 tablespoon to help keep it firm.

        Reply
    4.60 from 10 votes (4 ratings without comment)

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