Best 2 Mock Coconut Pie Spaghetti Squash Pie Recipes

Craving a classic coconut cream pie but seeking a healthier, low-carb alternative? Look no further than this intriguing Mock Coconut Pie Spaghetti Squash Pie recipe!

This innovative dish artfully combines the flavors and textures of a traditional coconut cream pie with the unique properties of spaghetti squash. The result is a delightful and nutritious pie that offers a guilt-free indulgence.

The recipe features a tender and flavorful spaghetti squash crust, filled with a creamy coconut custard filling that boasts a symphony of tropical flavors. The combination of coconut milk, eggs, and natural sweeteners creates a luscious and velvety filling that perfectly complements the delicate crust.

Additionally, the recipe includes a simple and delicious recipe for a homemade "coconut whipped cream" topping, crafted using a combination of coconut cream and a touch of maple syrup. This light and fluffy topping adds an extra layer of coconut flavor and richness to each slice of pie.

Whether you're following a low-carb or gluten-free diet, or simply seeking a healthier alternative to traditional pies, this Mock Coconut Pie Spaghetti Squash Pie is sure to satisfy your cravings. Its unique combination of flavors and textures, coupled with its nutritional benefits, makes it a delightful and guilt-free treat.

Check out the recipes below so you can choose the best recipe for yourself!

MOCK COCONUT PIE (SPAGHETTI SQUASH PIE)

Mock Coconut Pie (Spaghetti Squash Pie) image

Not too many people would know this pie is not made with coconut, but actually uses spaghetti squash. I wasn't sure what to do with a bumper crop of spaghetti squash and this quickly became an annual answer to a now non-issue!

Provided by Julie Taylor

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

1 cup white sugar
3 eggs
¼ 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 ½ cups whipped cream for garnish

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon.
Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 37.2 g, Cholesterol 146.1 mg, Fat 29.6 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 16.2 g, Sodium 192.5 mg, Sugar 26 g

MOCK COCONUT PIE (SPAGHETTI SQUASH)

Mock Coconut Pie (Spaghetti Squash) image

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.

Provided by mew Elaine in MD

Categories Pie

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 9-inch baked pie crust
1 large spaghetti squash, cooked (about 2 lbs)
3 large slightly beaten eggs
1/4 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)

Steps:

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

Tips:

Choose the right squash: For this recipe, spaghetti squash is the best choice. It has a mild flavor and a spaghetti-like texture when cooked. Butternut squash or acorn squash can also be used, though their flavors and textures will be different.
Cook the squash properly: To ensure the squash is cooked evenly, pierce it with a fork several times before baking. This will allow the steam to escape and prevent the squash from bursting.
Let the squash cool slightly before handling: The squash will be very hot when it comes out of the oven. Let it cool for a few minutes before handling, to avoid burning yourself.
Use a sharp knife to shred the squash: A sharp knife will make it easier to shred the squash into spaghetti-like strands. You can also use a fork to shred the squash, but this will take longer.
Don't overcook the filling: The filling for this pie should be cooked until it is just heated through. Overcooking the filling will make it dry and tough.
Serve the pie warm: This pie is best served warm, when the filling is still gooey and the crust is still crispy.

Conclusion:

This mock coconut pie spaghetti squash pie is a delicious and healthy alternative to traditional coconut pie. It is made with a variety of simple ingredients and is easy to make. The spaghetti squash crust is a good source of fiber and nutrients, and the filling is creamy and flavorful. This pie is a great way to enjoy a classic dessert without all the guilt.