Mock Coconut Pie (Spaghetti Squash Pie)

Mock Coconut Pie (Spaghetti Squash Pie)
  • PREP TIME
    20 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    8 People
  • VIEWS
    619

Deceptively delicious, this spaghetti squash pie masquerades as a coconut dream. A clever way to transform the humble spaghetti squash into a surprisingly elegant dessert, perfect for fooling even the most discerning palates.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    37 g
  • Cholesterol
    146 mg
  • Fiber
    0 g
  • Protein
    4 g
  • Saturated Fat
    16 g
  • Sodium
    193 mg
  • Sugar
    26 g
  • Fat
    30 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View 3 mins In a large mixing bowl, whisk together the sugar and eggs until light and frothy, about 2-3 minutes. (3 minutes)

Image Step 03
03 Step

Recipe View 2 mins Gradually whisk in the melted butter, lemon juice, and vanilla extract until well combined. (2 minutes)

Image Step 04
04 Step

Recipe View 2 mins Stir in the cooked, shredded spaghetti squash until evenly distributed. (2 minutes)

Image Step 05
05 Step

Recipe View 1 mins Pour the mixture into the pre-baked pie shell, spreading evenly. (1 minute)

Image Step 06
06 Step

Recipe View 1 mins Lightly dust the top of the pie with ground nutmeg and cinnamon. (1 minute)

Image Step 07
07 Step

Recipe View 45 mins Bake in the preheated oven for 40 to 45 minutes, or until a knife inserted into the center comes out clean. (45 minutes)

Image Step 08
08 Step

Recipe View 1 hrs Let the pie cool completely on a wire rack before serving, this allows the pie to set properly. (60 minutes)

Image Step 09
09 Step

Recipe View 2 mins Garnish with lightly sweetened whipped cream just before serving. (2 minutes)

For a richer flavor, try using brown butter instead of melted butter.
Ensure the spaghetti squash is well-drained after cooking to prevent a soggy pie.
A sprinkle of toasted coconut flakes on top of the whipped cream adds a nice textural contrast (though it will give away the 'mock coconut' secret!).
If you don't have a pre-baked pie shell, you can blind-bake one yourself. Just remember to prick the bottom with a fork before baking.
Consider adding a tablespoon of rum or bourbon to the filling for an extra layer of flavor.

Marielle Damore

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 206 Ratings)
Total Reviews: (5)
  • Tracy Hamillfraney

    My family loved this. The nutmeg and cinnamon really enhance the flavors.

  • Dewayne Gutkowski

    I found that chilling the pie before serving improved the texture and flavor. Highly recommended!

  • Deanna Kuvalis

    Easy to make and a total crowd-pleaser. Will definitely make again!

  • Mikel Ratke

    A great way to use up spaghetti squash. I added a touch of almond extract and it was divine.

  • Lelia Carroll

    I was skeptical, but this pie is amazing! No one believed it wasn't coconut!

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