Mock Coconut Pie (Spaghetti Squash Pie)

4.40 (206)
⏱ 60 mins 🍽 ['8', '1 (9-inch) pie'] 🌶 american 🏷 Dessert

This inventive dessert features spaghetti squash as a surprising stand-in for coconut, creating a sweet and spiced pie filling. The mixture of sugar, eggs, butter, and flavourings is combined with the shredded squash before baking in a prepared crust. Once baked and cooled, each slice is finished with a dollop of whipped cream for a delightful treat that will have everyone wondering about the secret ingredient. The recipe yields one 9-inch pie, serving eight people.

Mock Coconut Pie (Spaghetti Squash Pie)

Ingredients

  • 1 cup white sugar
  • 3 large eggs
  • 0.25 cup butter, melted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups cooked, shredded spaghetti squash
  • 1 (9 inch) pie shell, baked
  • 1 pinch ground nutmeg
  • 1 pinch ground cinnamon
  • 1.5 cups whipped cream for garnish

Method

  1. Set your oven to heat to 350 degrees F (175 degrees C).
  2. In a large bowl, whisk the sugar and eggs until they become light and frothy. Blend in the melted butter, lemon juice, and vanilla extract thoroughly, then fold in the cooked spaghetti squash.
  3. Transfer the squash filling into the baked pie shell. Sprinkle the surface lightly with the nutmeg and cinnamon.
  4. Place the pie in the heated oven and bake until a knife inserted into the centre emerges clean, 40 to 45 minutes. Allow it to cool completely on a wire rack.
  5. Add a garnish of whipped cream to each individual slice when serving.

Nutrition (per serving)

Calories424 kcal
Fat30 g
Sugars26 g
Protein4 g
Sodium193 mg

Recipe details

CategoryDessert
Cuisineamerican
AuthorJulie Taylor