Coconut Squash Pie
1/2 c. margarine
1 1/2 c. sugar
4 tbsp. plain flour
4 tsp. coconut extract
6 tsp. lemon extract
4 c. grated raw squash (yellow)
Beat margarine and sugar. Add eggs, one at a
time. Add flour and extracts. Divide squash into
3 pie shells. Add liquid, sprinkle with coconut.
Bake at 350 degrees for 35 minutes.
NOTE: This tastes like coconut pie.