Not too many people would know this pie is not made with coconut, but actually uses spaghetti squash. My wife remembered it from "Weight Watchers" over 30 years ago, so after digging through her old recipes I adapted it for we WLS patients.
Mock Coconut Pie
Nutritional Data per serving (with Almond flour crust)
Calories 352
Total Fat 31.5g
Saturated Fat 9.3g
Trans Fat 0.0g
Cholesterol 124mg
Sodium 305mg
Total Carbohydrates 10.7g
Dietary Fiber 4.4g
Sugars 1.7g
Protein 10.7g
1 cup Splenda granular (or to taste)
3 eggs
1/4 cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional)
3 cups cooked, shredded spaghetti squash, chopped
1 (9 inch) Almond Flour pie shell, baked (see notes)
1 pinch ground nutmeg (optional)
1 pinch ground cinnamon (optional)
1 1/2 cups whipped cream for garnish (optional)
Preheat oven to 350F.
Beat the Splenda and eggs together in a mixing bowl until light and frothy.
Beat in the butter, lemon juice, and extracts until well blended.
Stir in the spaghetti squash.
Pour the mixture into the prebaked pie shell.
If desired, dust the top with nutmeg and cinnamon.
Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes.
Cool on a rack before serving.
Garnish with whipped cream, if desired.
I recommend and all-nut flour crust. This is my favorite:
Almond Flour Pie Crust
3 cups almond flour
2 tablespoons Splenda (optional for sweet crusts)
1/2 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons cold unsalted butter
one large, beaten egg
Combine almond flour, Splenda (optional), salt and baking soda in a medium bowl.
Cut the butter into eight chunks and toss them into the mixture.
Use your fingers to rub the butter into the flour. Do this until the mixture resembles coarse sand and no butter chunk is larger than a pea.
Add the egg all at once and mix it in with your hands until the mixture is moist.
Let the dough chill in the refrigerator for 15-30 minutes.
Pat the dough into a pie plate until it evenly coats the bottom and sides, and smooth the rim of the crust with your fingers.
Chill the crust for another 10 minutes.
If the recipe calls for a prebaked crust:
Preheat the oven to 350 degrees.
Bake on 350 for 15 to 20 minutes.
The crust is done when it is golden brown, slightly puffy, and fragrant.
Set aside on a wire rack until the crust is cool
Cook's Note: Almond meal is not almond flour--it is coarser and mixed with almond skins--but it's cheaper and works quite well in this recipe.
1/2 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons cold unsalted butter
one large, beaten egg
Combine almond flour, Splenda (optional), salt and baking soda in a medium bowl.
Cut the butter into eight chunks and toss them into the mixture.
Use your fingers to rub the butter into the flour. Do this until the mixture resembles coarse sand and no butter chunk is larger than a pea.
Add the egg all at once and mix it in with your hands until the mixture is moist.
Let the dough chill in the refrigerator for 15-30 minutes.
Pat the dough into a pie plate until it evenly coats the bottom and sides, and smooth the rim of the crust with your fingers.
Chill the crust for another 10 minutes.
If the recipe calls for a prebaked crust:
Preheat the oven to 350 degrees.
Bake on 350 for 15 to 20 minutes.
The crust is done when it is golden brown, slightly puffy, and fragrant.
Set aside on a wire rack until the crust is cool
Cook's Note: Almond meal is not almond flour--it is coarser and mixed with almond skins--but it's cheaper and works quite well in this recipe.
