Mock Coconut cream pie

Why not have your vegetable for dessert!? This is another recipe from my low carb days. This is one of  Rob’s favorite recipes that came from that diet , he still asks for it so I recently made it for him.

Mock Coconut Cream Pie Recipe

  • Prep time: 10 minutes
  • Cook time:  1 hour 20 minutes
  • Yield: Serves 6-8


  • 3 cups cooked spaghetti squash
  • 1 1/2 cups heavy cream ( I’ve used 1/2 & 1/2)
  • 4 eggs
  • 2 Tbs melted butter, cooled
  • 1/2 cup sugar of choice (I’ve used  splenda, sugar,and coconut sugar)
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 1/4 baking powder    


  1. Preheat oven to 350°
  2. Cut squash in half, place face down on cookie sheet for one hour. Let cool and remove seeds. Scrape squash out to get three cups and set aside.
  3. Spray 10 inch pie dish with cooking spray.
  4. In blender combined all ingredients except squash. Blend until smooth. Add squash to blender and briefly pulse (this will be your coconut texture).
  5. pour mixture into pie dish and bake for 1 hour or until knife inserted in center comes out clean.
  6. let cool 1 hour and then refrigerate over night

Additional Notes

This pie really does get better over time!


2 thoughts on “Mock Coconut cream pie

  1. Pingback: Coconut Cream Pie Filling | familyrecipebooks

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