Zucchini Custard Pie
photo by Mike O
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Yields:
-
2 Pies
- Serves:
- 8-10
ingredients
directions
- Peel and slice zucchini and place in boiling water. When tender, remove and rinse with cool water to stop the cooking and for easy handling.
- Pull out seeds so only the flesh of the zucchini is left.
- Put all the ingredients into a large blender.
- Blend until well mixed.
- Pour into unbaked pie shells.
- Sprinkle well with cinnamon and nutmeg.
- Bake at 425 degrees for 10minutes then 350 degrees for 30 minutes.
- Let cool on the counter for approximately 1 hour.
- Refrigerate well and serve.
- Its always best topped with whipped cream.
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Reviews
-
Wow! This is amazing! The whole family absolutely loved it! I halved the recipe since I only wanted to do one pie to try it. I used a graham cracker crust since I am out of the frozen pie crusts (and hate the mess of making my own) I ended up baking it for an additional 10 minutes since it seemed a bit loose, and it probably actually could have baked for even longer since the center was a tad soft. This is definately our new go to recipe to use up zucchini! Thank you so much for sharing!
-
There is NO WAY this pie is done in 40 minutes!! I started to take it out of the oven after 40 and it was sloshing still in the pie shell !! I am trying another 20 minutes. All other recipes I read stated to cook 50-60 minutes at 350. We will see, I also covered the pie loosely with foil because the crust was going to burn.
RECIPE SUBMITTED BY
Pilot for a Major Airline. Cooking and Baking on my time off helps me relax and gives me something fun to do with my 5 year old daughter!
I am also the owner of a new comedy club currently in development in the Twin Cities!