1 hr 10 mins
Montana Heart Song's Note:
1967 newspaper article stated "peel and chunk and seed zucchini, blend and use the thick milk in recipes". Ok, I'll try it. Would be great in summer. I did. I liked and thus a few recipes were born. This "milk" can be frozen.
My Private Note
slice p ...
Units: US | Metric
- 9 inch baked pie crusts
- 1 medium zucchini, peeled, seeded, cut in chunks
- 236.59 ml water
- 14.79 ml butter or 14.79 ml margarine
- 177.44 ml raw sugar or 177.44 ml light brown sugar
- 59.16 ml cornstarch
- 2 egg yolks
- 0.25 ml salt
- 2.46 ml dried lemon peel
- 44.37 ml lemon juice
- 1 lemon, juice of
- 236.59 ml Cool Whip or 236.59 ml Dream Whip
- 1Using a blender, mash & cut zucchini until thick milk.
- 2In medium saucepan heat "milk", water, and margarine.
- 3In a bowl mix sugar, cornstarch, egg yolks, salt lemon peel and juice.
- 4Add a little of the hot mixture to the sugar mixture, stirring well.
- 5Add this back into the hot "milk" water and margarine. Stirring until it starts to boil and thicken. Use a whisk. It will thicken quickly.
- 6Pour into baked shell and chill 1 hour.
- 7Cut into slices and top with whipped topping, cool whip, whipped cream.
- 8Texture is creamy but a little grainy. It is different but the taste is refreshing.
- 9I sometimes substitute 1 cup sweetened condensed milk for the 1 cup water and add an additional tbsp margarine when I do. Some really like it and others just love lemon only.
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Nutritional Facts for Crazy Pie With Lemon and Zucchini Milk
Serving Size: 1 (128 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 307.3
- Calories from Fat 120
- Total Fat 13.3 g
- Saturated Fat 6.6 g
- Cholesterol 68.0 mg
- Sodium 185.6 mg
- Total Carbohydrate 45.8 g
- Dietary Fiber 0.7 g
- Sugars 29.7 g
- Protein 2.3 g