Mock Coconut Pie (Spaghetti Squash)

mew (Elaine in MD)'s Note:

Few would know this pie is not coconut. I found the recipe in a community newspaper when vacationing in a very rural area of West Virginia about twenty years ago.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 1 9-inch baked pie crust
• 1 large spaghetti squash , cooked (about 2 lbs)
• 3 large slightly beaten eggs
• ¼ cup melted butter
• 1 cup sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla
• ground nutmeg (optional) or cinnamon (optional)
• whipped cream , as garnish (optional)

Directions:

1. Set oven 350.
2. With two forks, scoop squash from shell and set aside (you want approximately 3 cups).
3. In large mixing bowl combine eggs, sugar, butter, lemon juice and vanilla.
4. Whisk well.
5. Stir in spaghetti squash.
6. Pour into prebaked pie shell and sprinkle with nutmeg or cinnamon if desired.
7. Bake 40-45 minutes until a knife inserted in the center comes out clean.
8. Cool on rack.
9. Serve with a dollop of whipped cream.
10. Store, covered, in the refrigerator.

Reviews

[karen in tbay]

Belated ranking - first tried in Aug/02 and noted as too sweet but reduced sugar to 3/4 cup the next time in Sept/02. Have made this several times since then and handed out recipe upon request.

[Chef julaine]

I was excited to try this. Unfortunately, I found it was disappointing in flavor and texture. I even added the coconut extract and decreased the sugar as suggested by others. I won't try this one again --sorry.

[margie marshall]

I added 1/2 tsp. of coconut extract, and used a little less than a cup of sugar as was suggested by Karen. The flavor was good and the squash stays crisp, giving the pie a nice crunch. Next time I will chop up the squash after I scoop it from the shell as it made the pie "stringy". I just love a dessert made with something healthy, my DH and 4 yr old loved it!!! I did not let on that is was made with squash. Thanks for a great recipe.