Mock Coconut Cream Pie

Name: Mock Coconut Cream Pie Recipe
Yield: 4
Ingredients: 2 cups cooked spaghetti squash; 1 1/2 cups ff half-and-half; 4 eggs or equivalent egg substitute; 2T melted butter cooled (I used Smart Balance); 2T sugar (or Splenda); 1/2 tsp vanilla extract; 1/2 tsp coconut extract (some people use more); 1/4 tsp baking powder

(2)

Number of Servings: 4

Ingredients

2 cups cooked spaghetti squash 1 1/2 cups ff half-and-half 4 eggs or equivalent egg substitute 2T melted butter, cooled (I used Smart Balance) 2T sugar (or Splenda) 1/2 tsp vanilla extract 1/2 tsp coconut extract (some people use more) 1/4 tsp baking powder

Directions

Preheat oven to 350 degrees. Spray 10-inch pie plate with cooking spray.

In blender, combine all ingredients, except squash and process until smooth. Add squash to blender and pulse briefly until squash resembles coconut bits. Pour into pie plate.

Bake 50 minutes to 1 hour until knife, inserted in center, comes out clean. Let stand 1 hour. Cover and refrigerate overnight.

Number of Servings: 4

Recipe submitted by SparkPeople user STOECJ01.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 115.3
Total Fat: 5.0 g
Cholesterol: 14.8 mg
Sodium: 250.1 mg
Total Carbs: 14.9 g
Dietary Fiber: 1.1 g
Protein: 4.8 g

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Member Reviews

BERNADETTE110
Very disappointing. I didn't taste "coconut" at all. Definitely wont' make again. - 8/27/10