Ingredients and Weight:
- 1 (9-inch) pre-baked graham cracker crust
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1/4 cup grated lemon zest
- 1 cup shredded coconut
- 1 cup mashed butternut squash
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (intermediate)
Preparation Method Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, coconut, butternut squash, cinnamon, and allspice.
- Pour the filling into the graham cracker crust.
- Bake for 15 minutes, or until the filling is set.
- Let cool completely before refrigerating for at least 4 hours before serving.
Nutritional Information:
- Calories: 300
- Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 15mg
- Sodium: 120mg
- Carbohydrates: 40g
- Fiber: 4g
- Sugar: 25g
- Protein: 3g
Dish Characteristics:
- Creamy and tangy lemon flavor
- Sweet and nutty coconut taste
- Moist and fluffy texture
- Autumnal squash flavor
- Perfect for Thanksgiving or winter gatherings
User Comments:
- "This pie is absolutely delicious! The combination of lemon, coconut, and squash is perfect."
- "I love how easy this pie is to make. It's a great last-minute dessert for guests."
- "The crust is the perfect balance of sweetness and crunch."
- "I added a dollop of whipped cream on top, and it was the perfect finishing touch."
- "This pie is a crowd-pleaser. My friends and family all loved it."
Special Precautions and Tips:
- Be sure to use ripe butternut squash for the best flavor.
- If you don't have a pre-baked graham cracker crust, you can make your own.
- Let the pie cool completely before refrigerating to prevent the crust from becoming soggy.
