Mock Coconut Pie (Spaghetti Squash) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Few would know this pie is not coconut. I found the recipe in a community newspaper when vacationing in a very rural area of West Virginia about twenty years ago. Ingredients:
1 9-inch baked pie crust |
1 large spaghetti squash, cooked (about 2 lbs) |
3 large slightly beaten eggs |
1/4 cup melted butter |
1 cup sugar |
1 tablespoon fresh lemon juice |
1 teaspoon vanilla |
ground nutmeg (optional) or cinnamon (optional) |
whipped cream, as garnish (optional) |
Directions:
1. Set oven 350.
2. With two forks, scoop squash from shell and set aside (you want approximately 3 cups).
3. In large mixing bowl combine eggs, sugar, butter, lemon juice and vanilla.
4. Whisk well.
5. Stir in spaghetti squash.
6. Pour into prebaked pie shell and sprinkle with nutmeg or cinnamon if desired.
7. Bake 40-45 minutes until a knife inserted in the center comes out clean.
8. Cool on rack.
9. Serve with a dollop of whipped cream.
10. Store, covered, in the refrigerator.
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