Zucchini Cream Pie recipe

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Ingredients

1 ½ cups zucchini - peeled, seeded and sliced
1 cup evaporated milk
2 cups white sugar
1 egg
3 tablespoons margarine
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 pinch salt
1 recipe pastry for a 9 inch single crust pie
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Nutrition Info

410.3 calories
carbohydrate: 66.7 g
cholesterol: 32.4 mg
fat: 14.5 g
fiber: 1.2 g
protein: 4.9 g
saturatedFat: 4.2 g
servingSize: -
sodium: 207.8 mg
sugar: 53.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.

  2. Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.

  3. Pour into unbaked pie shell. Sprinkle with cinnamon and nutmeg. Bake at 425 degrees F (220 degrees C) for 5 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake until set.

Recipe Yield

1 - 9 inch pie

Recipe Note

This is like a custard pie, it is great.

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