Mock Coconut Pie (Spaghetti Squash Pie) Recipe -
Mock Coconut Pie (Spaghetti Squash Pie) Recipe
  • READY IN 1 hr

Mock Coconut Pie (Spaghetti Squash Pie)

Recipe by  

"Not too many people would know this pie is not made with coconut, but actually uses spaghetti squash. I wasn't sure what to do with a bumper crop of spaghetti squash and this quickly became an annual answer to a now non-issue!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla 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.
  3. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 11, 2008

I was kind of skeptical, but this tasted AWESOME. Even after I replaced the sugar with Splenda, the eggs with egg whites, and the butter with butter spray. It's really delicious and tastes nothing at all like squash!

Most Helpful Critical Review
Oct 01, 2008

I did not really like this at all. It was just strange. There seemed to be a lot of watery juice in it. Sorry. This did not work for me.

Sep 01, 2008

Just make it, seriously, I had my doubts, but I gave it a shot and it was great!!! For anyone not sure how to cook the squash, I cut it in half lengthwise, scraped out the seeds and pulp, and then placed face down on a cookie sheet and baked at 400 for 40 minutes. I let it cool for a little bit and then I scraped out the flesh with a fork. I had a rather large squash and got about 5 cups out of it, so you should only need 1. If you do not cook the squash long enough, the pie may have unwanted liquid. I will definitely make this again.

Jun 24, 2008

Wow. I was scared to try this pie, but I'm SO glad I did. It was so good. My mother in law and husband couldn't believe there wasn't any coconut in it! It did take a bit longer to cook and when I finally pulled it out after 50 minutes (and my oven runs HOT) it still didn't allow a knife to come out clean, but it was still great. I think I'd recommend cutting the squash up a bit. When it's long and stringy, it's tough to cut each piece. The whipping cream is wonderful on it -- don't skip it!!

Feb 15, 2011

This is absolutely delicious! My teenagers ask for it all the time. They love it for breakfast! Warm or cold! I would recommend always using the oven to bake the squash when preparing it as the pie seems to be watery if the squash is microwaved. I blend the sugar (I use less than a cup), eggs, butter, lemon juice and vanilla in a blender and pour over the squash and stir together and pour into a greased 9X9 dish and bake as recommended until a knife comes out clean. I have never used a pie crust with this recipe and we have never missed it. The squash seems to be a more acceptable texture to most if it is chopped up into small strands before mixing in.

Oct 05, 2008

I was pleasantly surprised at how well this turned out. I didn't want to make a crust or go buy one, so I made it crustless. No problem. I didn't want the added fat anyway. It was a too sweet for me. Next time I might cut the sugar in 1/2.

Feb 02, 2011

I was realllllyyyy nervous because I added the squash straight from the oven and it seemed to make the egg mixture go runny. Then I thought I added too much squash (I made a mess). BUT it turned out fine!!!! I agree, cut up your squash, maybe drain off the liquid and let it cool after you cook. But it's great!!!! I added 1/4 C coconut just for fun too. Also, this only used up about 1/4 of the squash I have.

Aug 15, 2008

What a surprise! I was looking for something to do with spaghetti squash, found this recipe, tuned down my initial "eww..." and "uh...." reactions, tried it... and I LOVE IT! So does my husband, and his 8 year-old daughter is going to try it tonight - we'll see how she likes it :) TRY IT, TRY IT, TRY IT!!!


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  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 146 mg
  • 49%
  • Fat
  • 29.6 g
  • 45%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 193 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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