Spaghetti squash! No joke. That stringy, delicious squash is mixed with coconut pie ingredients to create this mock coconut pie recipe. Crazy, right?
The crustless pie filling is made with Splenda (or your favorite sweetener), an egg, light butter, fresh lemon juice, vanilla extract, shredded cooked spaghetti squash, coconut extract and cinnamon for the top. The ingredients are combined and poured into a ramekin before serving baked for about 45 minutes. You could double or triple the recipe and cook it in a pie plate.
Serve this sweet mock coconut pie recipe for dessert or as a fun sweet snack anytime. Store any leftover pie covered in the refrigerator.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 to 45 minutes
Total Time: 45 to 50 minutes
Servings: 2
Ingredients
- 3 packets Splenda
- 1 egg
- 1 tablespoon light butter, melted
- 1 teaspoon lemon juice
- 1/4 teaspoon vanilla extract
- 1 cup cooked, shredded spaghetti squash
- 1/4 teaspoon coconut extract (I didn't have any but I plan to add this next time and leave off the cinnamon)
- cinnamon, for dusting
Here's how to make it:
- Beat the Splenda and egg together until light and frothy. Beat in lemon juice, vanilla and butter until well blended. Stir in spaghetti squash. Pour the mixture into a ramekin. Dust the top with cinnamon, if desired.
- Bake in a preheated 350-degree F oven until a knife inserted in center comes out clean, about 40 to 45 minutes. Cool on a rack before serving.
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