If you use your imagination, you have a pretty good coconut custard pie for dieters, sans the crust. I found this recipe on a WW blog site and bravely tried it. Before you get excited, no, it doesn't taste like Mom's coconut pie, but if you crave dessert (I did) and happen to be following WW Core diet plan (I am), Bob's your uncle! ;-) Prep time does not include cooking the squash - use your favorite method for this, microwave or oven or use up leftovers as I did. The original recipe called 4 eggs, but I used 2 + 1/2 cup Eggbeaters. The fat-free margarine option: this was in the recipe as I copied it but that's not something I ever use. Unable to think of a reasonable substitute, I left it out altogether. My pie turned out just fine but use the margarine if you prefer. Or heck, go all out and sling in some butter. Just don't forget to count the points!
- 1 cup fat-free evaporated milk
- 1 cup water
- 1⁄2 cup Splenda sugar substitute
- 4 tablespoons yellow cornmeal
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 eggs
- 1⁄2 cup egg substitute
- 4 tablespoons fat-free margarine (optional)
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 1 cup cooked spaghetti squash
- Preheat oven to 350*F. Coat a 9-inch baking pan with cooking spray.
- Put all ingredients except squash in your blender and whiz on low for a minute or so.
- Stir in the squash by hand. Pour mixture in the pan. Let stand 5 minutes.
- Bake for 30-40 minutes or until just set. The top will puff up and brown.
- NB: I like it better cold. The cornmeal settles to the bottom and forms a kind of sweet polenta crust.
So good that even Mr. Picky, also known as my husband, ate squash and is planning on having more. I subbed based on necessity, so I used half cream and half water for the evaporated milk, and 3 whole XL eggs for the eggs and substitute. This took about 15 extra minutes to bake in a glass pie plate in my oven. With my subs this was around 110 calories per slice, so a bit more but still healthy. Thanks for sharing.
This pie is awesome!! Low cal and low carbs. We have made it twice. And plan on making it again! Love it.
I have to admit I hemmed and hawed on rather to make this or not. Finally, curiosity got the better of me. I sure am glad I did! I love custard pie and coconut and this was absolutely delicious. I actually like the no-crust version better than some of the thick crusted custard pies I have had! (the cornmeal DOES settle to the bottom for a soft "crust") Plan this for when you have other uses for cooked spaghetti squash, though, as it doesn't use much and those babies aren't small :)