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

Ingredients

  • 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    

Method

  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!


Advertisements

2 thoughts on “Mock Coconut cream pie

  1. Pingback: Coconut Cream Pie Filling | familyrecipebooks

What do you think about this?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s