Mock Coconut Cream Pie Recipe
Ingredients
| Spaghetti squash | 2 Cup (16 tbs), cooked | |
| Skim milk | 1 Cup (16 tbs) | |
| Eggs | 4 | |
| Evaporated milk | 1/2 Cup (16 tbs), skimmed | |
| All-purpose flour - 1/2 cup | ||
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Margarine | 2 Tablespoon, reduced | |
| Vanilla extract | 1/2 Teaspoon | |
| Coconut extract | 1/2 Teaspoon | |
| Double-acting baking powder - 1/4 teaspoon | ||
Directions
GETTING READY
1) Preheat the oven to 350°F.
MAKING
2) In a 9-inch pie plate sprayed with nonstick cooking spray, spread the squash over the bottom and up the sides, keep aside.
3) In a blender container, process rest of the ingredients until smooth.
4) Pour over the squash and bake in the preheated oven for 50 minutes to 1 hour.
5) Remove the pie plate on the wire rack and allow to stand for 1 hour.
6) Cover with a plastic wrap and refrigerate overnight.
SERVING
7) Slice and serve on a serving platter.
1) Preheat the oven to 350°F.
MAKING
2) In a 9-inch pie plate sprayed with nonstick cooking spray, spread the squash over the bottom and up the sides, keep aside.
3) In a blender container, process rest of the ingredients until smooth.
4) Pour over the squash and bake in the preheated oven for 50 minutes to 1 hour.
5) Remove the pie plate on the wire rack and allow to stand for 1 hour.
6) Cover with a plastic wrap and refrigerate overnight.
SERVING
7) Slice and serve on a serving platter.
Chef
