Healthier Crustless Coconut Cream Pie
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Healthier Crustless Coconut Cream Pie calories by ingredient
Introduction
I love pie, flan and coconut--this pie combines them all into a healthier version with Spaghetti Squash taking up a lot of the coconut calories and fat. I love pie, flan and coconut--this pie combines them all into a healthier version with Spaghetti Squash taking up a lot of the coconut calories and fat.Number of Servings: 8
Ingredients
-
Spaghetti Squash-Coconut Custard Pie
1 small to medium sized Spaghetti Squash
1 13.66 oz can Coconut Milk
1/4 c. Agave Amber Syrup
1/2 c. flour
1 tsp. Baking Soda
1 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
Directions
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.