Healthier Crustless Coconut Cream Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Spaghetti Squash-Coconut Custard Pie 1 small to medium sized Spaghetti Squash1 13.66 oz can Coconut Milk 1/4 c. Agave Amber Syrup 1/2 c. flour 1 tsp. Baking Soda1 tsp. Cream of Tartar 1/4 tsp. salt 4 eggs 2 tsp. vanilla extract 1/2 tsp. coconut extract 1/2 c. Grated sweetened coconut
Preheat oven to 350 degrees.
Cut spaghetti squash in half. Place both halves cut side down in a shallow, round dish. Add around 1 cup of water. Microwave for 12 minutes or bake for 40 minutes at 350. Allow to cool enough to handle. Scoop out seeds. Score flesh into 1 inch cubes. Spoon out flesh to make 1 cup of cooked spaghetti squash.
Mix all except the spaghetti squash and the coconut in a large bowl until thoroughly combined. Stir in squash and mix evenly. Spray or grease a 9-inch pie pan and fill with mixture. Sprinkle coconut on top.
Bake at 350F for 40 minutes or until a knife comes out clean. Allow to cool for one hour or more. Serve with whipped cream.
Serving Size: Makes one 9-inch pie
Number of Servings: 8
Recipe submitted by SparkPeople user AUNTIEANDIE.
Cut spaghetti squash in half. Place both halves cut side down in a shallow, round dish. Add around 1 cup of water. Microwave for 12 minutes or bake for 40 minutes at 350. Allow to cool enough to handle. Scoop out seeds. Score flesh into 1 inch cubes. Spoon out flesh to make 1 cup of cooked spaghetti squash.
Mix all except the spaghetti squash and the coconut in a large bowl until thoroughly combined. Stir in squash and mix evenly. Spray or grease a 9-inch pie pan and fill with mixture. Sprinkle coconut on top.
Bake at 350F for 40 minutes or until a knife comes out clean. Allow to cool for one hour or more. Serve with whipped cream.
Serving Size: Makes one 9-inch pie
Number of Servings: 8
Recipe submitted by SparkPeople user AUNTIEANDIE.
Nutritional Info Amount Per Serving
- Calories: 127.0
- Total Fat: 5.6 g
- Cholesterol: 92.5 mg
- Sodium: 241.6 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 0.9 g
- Protein: 5.4 g
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