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Coconut Squash Pie

1/2 c. margarine
1 1/2 c. sugar
6 eggs
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.