Healthier Crustless Coconut Cream Pie

Healthier Crustless Coconut Cream Pie
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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
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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.

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