Mock Coconut Pie (Spaghetti Squash)

Mock Coconut Pie (Spaghetti Squash)

  • Prep Time: 10 mins
  • Total Time: 55 mins
  • Servings: 6-8

    • About This Recipe

    “Few would know this pie is not coconut. I found the recipe in a community newspaper when vacationing in a very rural area of West Virginia about twenty years ago.”

    Ingredients

  • 19-inch baked pie crust
  • 1largespaghetti squash, cooked( about 2 lbs)
  • 3largeslightly beaten eggs
  • 1/4 cupmelted butter
  • 1cupsugar
  • 1tablespoonfresh lemon juice
  • 1teaspoonvanilla
  • ground nutmeg (optional) orcinnamon(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.

    • Reviews

  • “Belated ranking – first tried in Aug/02 and noted as too sweet but reduced sugar to 3/4 cup the next time in Sept/02. Have made this several times since then and handed out recipe upon request.”

  • “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.”

  • “I was excited to try this. Unfortunately, I found it was disappointing in flavor and texture.I even added the coconut extract and decreased the sugar as suggested by others.I won’t try this one again –sorry.”

  • “I added 1/2 tsp. of coconut extract, and used a little less than a cup of sugar as was suggested by Karen.The flavor was good and the squash stays crisp, giving the pie a nice crunch.Next time I will chop up the squash after I scoop it from the shell as it made the pie “stringy”.I just love a dessert made with something healthy, my DH and 4 yr old loved it!!!I did not let on that is was made with squash.Thanks for a great recipe.”

  • “This was good. I did throw in a handful of fresh coconut from the healthfood store. I think it would be more convincing with coconut extract added. What a fun recipe. Thanks for sharing!”

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