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Print this Recipe    Mock Coconut

Mock Coconut Cream Pie

2 cups cooked spaghetti squash
1 cup skim milk
4 eggs
1/2 cup evaporated skimmed milk
1/4 cup all-purpose flour
1/4 cup granulated sugar
2 Tbsp. plus 2 tsp. reduced calorie margarine
1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1/4 tsp. double acting baking powder

Preheat oven to 350:. Spray 9-inch pie pan with nonstick cooking
spray; using the back of a spoon, spread squash over bottom and up
sides of the pie pan. Set aside. In a blender container, combine
remaining ingredients and process until smooth; pour over squash
and bake for 50 minutes to 1 hour (until knife inserted in center
comes out clean). Transfer pie pan to a rack to cool and let stand
1 hour. Cover with plastic and refrigerate overnight. Serves 8

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