Mock Coconut Pie Spaghetti Squash Pie Recipes

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.

SPAGHETTI SQUASH CUSTARD PIE FOR WEIGHT WATCHERS

Spaghetti Squash Custard Pie for Weight Watchers image

If you use your imagination, you have a pretty good coconut custard pie for dieters, sans the crust. I found this recipe on a WW blog site and bravely tried it. Before you get excited, no, it doesn't taste like Mom's coconut pie, but if you crave dessert (I did) and happen to be following WW Core diet plan (I am), Bob's your uncle! ;-) Prep time does not include cooking the squash - use your favorite method for this, microwave or oven or use up leftovers as I did. The original recipe called 4 eggs, but I used 2 + 1/2 cup Eggbeaters. The fat-free margarine option: this was in the recipe as I copied it but that's not something I ever use. Unable to think of a reasonable substitute, I left it out altogether. My pie turned out just fine but use the margarine if you prefer. Or heck, go all out and sling in some butter. Just don't forget to count the points!

Provided by SusieQusie

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup fat-free evaporated milk
1 cup water
1/2 cup Splenda sugar substitute
4 tablespoons yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup egg substitute
4 tablespoons fat-free margarine (optional)
1 teaspoon vanilla extract
2 teaspoons coconut extract
1 cup cooked spaghetti squash

Steps:

Preheat oven to 350*F. Coat a 9-inch baking pan with cooking spray.
Put all ingredients except squash in your blender and whiz on low for a minute or so.
Stir in the squash by hand. Pour mixture in the pan. Let stand 5 minutes.
Bake for 30-40 minutes or until just set. The top will puff up and brown.
NB: I like it better cold. The cornmeal settles to the bottom and forms a kind of sweet polenta crust.

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