Mock Coconut Pie (Spaghetti Squash Pie)

Mock Coconut Pie (Spaghetti Squash Pie)

138
Julie Taylor 3

"Not too many people would know this pie is not made with coconut, but actually uses spaghetti squash. I wasn't sure what to do with a bumper crop of spaghetti squash and this quickly became an annual answer to a now non-issue!"

Ingredients

1 h servings 424 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 29.6 g
  • 45%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon.
  3. Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

138
  1. 158 Ratings

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I was kind of skeptical, but this tasted AWESOME. Even after I replaced the sugar with Splenda, the eggs with egg whites, and the butter with butter spray. It's really delicious and tastes noth...

Just make it, seriously, I had my doubts, but I gave it a shot and it was great!!! For anyone not sure how to cook the squash, I cut it in half lengthwise, scraped out the seeds and pulp, and t...

Wow. I was scared to try this pie, but I'm SO glad I did. It was so good. My mother in law and husband couldn't believe there wasn't any coconut in it! It did take a bit longer to cook and wh...

This is absolutely delicious! My teenagers ask for it all the time. They love it for breakfast! Warm or cold! I would recommend always using the oven to bake the squash when preparing it as the ...

I was pleasantly surprised at how well this turned out. I didn't want to make a crust or go buy one, so I made it crustless. No problem. I didn't want the added fat anyway. It was a too swee...

I was realllllyyyy nervous because I added the squash straight from the oven and it seemed to make the egg mixture go runny. Then I thought I added too much squash (I made a mess). BUT it turn...

What a surprise! I was looking for something to do with spaghetti squash, found this recipe, tuned down my initial "eww..." and "uh...." reactions, tried it... and I LOVE IT! So does my husband,...

I thought this recipe was a joke - with a bunch of pre-teen kids giggling at the thought of somebody actually preparing it and serving it to their family. But I had some spaghetti squash left o...

Yummy, yummy, yummy!! I just made this recipe and had a piece while it was still warm. It is absolutely yummy--strong vanilla flavor with the texture of, well, spaghetti squash (coconut). It is ...