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Mock Coconut Cream Pie

Tummy.Tucker's picture
Ingredients
  Spaghetti squash 2 Cup (32 tbs), cooked
  Skim milk 1 Cup (16 tbs)
  Eggs 4
  Evaporated skimmed milk 1⁄2 Cup (8 tbs)
  All-purpose flour 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Reduced calorie margarine 8 Teaspoon (Tablespoons + 2 Teaspoons, Tub)
  Vanilla extract 1⁄2 Teaspoon
  Coconut extract 1⁄2 Teaspoon
  Double-acting baking powder 1⁄4 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) In a 9-inch pie plate sprayed with nonstick cooking spray, spread the squash over the bottom and up the sides, keep aside.
3) In a blender container, process rest of the ingredients until smooth.
4) Pour over the squash and bake in the preheated oven for 50 minutes to 1 hour.
5) Remove the pie plate on the wire rack and allow to stand for 1 hour.
6) Cover with a plastic wrap and refrigerate overnight.

SERVING
7) Slice and serve on a serving platter.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Coconut
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
8

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Your rating: None
3.985
Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 175 Calories from Fat 44

% Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1.2 g6.1%

Trans Fat 0 g

Cholesterol 109.7 mg36.6%

Sodium 145.3 mg6.1%

Total Carbohydrates 27 g8.9%

Dietary Fiber 0.21 g0.85%

Sugars 16.5 g

Protein 6 g13%

Vitamin A 7.8% Vitamin C 2.6%

Calcium 12.2% Iron 5.8%

*Based on a 2000 Calorie diet

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Mock Coconut Cream Pie Recipe