Mock Coconut Pie (Spaghetti Squash)
photo by alenafoodphoto
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 9-inch baked pie crust
- 1 large spaghetti squash, cooked (about 2 lbs)
- 3 large slightly beaten eggs
- 1⁄4 cup melted butter
- 1 cup sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla
- ground nutmeg (optional) or cinnamon (optional)
- whipped cream, as garnish (optional)
directions
- Set oven 350.
- With two forks, scoop squash from shell and set aside (you want approximately 3 cups).
- In large mixing bowl combine eggs, sugar, butter, lemon juice and vanilla.
- Whisk well.
- Stir in spaghetti squash.
- Pour into prebaked pie shell and sprinkle with nutmeg or cinnamon if desired.
- Bake 40-45 minutes until a knife inserted in the center comes out clean.
- Cool on rack.
- Serve with a dollop of whipped cream.
- Store, covered, in the refrigerator.
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Reviews
-
Loved it! I only used 1/2 cup sugar and I added about 1/2 cup flaked coconut and sprinkled some toasted coconut on the pie crust before the filling and then on top of the filling before baking. I did pre-bake my crust (homemade) and the crust was not overdone. My husband refuses to eat any squash and I made him taste this before I told him what was in it. He loved it too and wanted more.
-
I made as written, with the exception of using a prepared UNBAKED pie shell. I think if you used a pre-baked shell and then baked another 40 minutes you would have a very burnt crust. We liked the texture and flavor of this, but I would follow the advice of previous reviewers and add some coconut extract and less sugar next time.
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RECIPE SUBMITTED BY
mew Elaine in MD
Catonsville, Maryland