Mock Coconut Pie
A unique and flavorful mock coconut pie with hints of coconut flavoring, perfect for coconut lovers and those seeking a dairy-free dessert option with a rich, custardy texture.
Ingredients
Instructions
- Cook the squash by cutting it in half lengthwise, removing seeds, and microwaving with 1/4 cup water for 10 minutes.
- Use a fork to shred the cooked squash into spaghetti-like strands.
- Place 2 cups of squash in each of two greased and floured 8-inch pie pans.
- Put all other ingredients into a blender.
- Pour the blended mixture equally over the squash in both pie pans.
- Bake at 350°F for 1 hour.
- Cut into 8 pieces and serve.
Nutrition & Diet Analysis (per serving)
513
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).