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    You are in: Home / Recipes / Zucchini Pie Recipe
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    Zucchini Pie

    Zucchini Pie. Photo by Lady Cavendish

    1/1 Photo of Zucchini Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Annie Lakelady's Note:

    This is a very rich dessert. I promise it tastes nothing like a vegetable!! It is delicous.

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    Ingredients:

    Serves: 8

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Cook zucchini in a small amount of water until tender (about 10 minutes).
    2. 2
      Drain.
    3. 3
      Put all ingredients in a blender & blend for about 1 minute.
    4. 4
      Pour into pie shell.
    5. 5
      Sprinkle with cinnamon & nutmeg (or Allspice).
    6. 6
      Bake at 400 for 15 minutes.
    7. 7
      Lower temperature to 350 cook for an additional 30- 45 minutes or until a knife inserted 1/2" from side comes out clean.
    8. 8
      This recipe is for a regular 9 inch pie plate.
    9. 9
      If you are using the small aluminum pans either use 2 or halve the recipe.

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    Ratings & Reviews:

    • on September 21, 2009

      35

      This was a slightly difficult recipe, especiall with the picture shown....thetaste was great, tasted just like a rich custard pie. I used Battle in Seattle's sour cream pie crust, and that even kept crisp, but the filling itself turned out kind of watery and separated. I not only dried the shredded zucchini, but let it sit over a colander under pressure to squeeze the excess water out. And the picture looks like it has a crumb topping, but I didn't see anything on here...I tried to do one, but since the filling was watery it just sank in (though I added it 3/4 through the baking time). So, taste gets five stars, but the method needs some extra details. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2006

      55

      My fiance and I found this recipe to be absolutely delicious. I read the comments and was slightly wary, as half loved it and half hated it. I did also find that it was liquidy, but not to a point that we didn't like it. I also tried making it with two smaller pie crusts, but splitting the batter between the two crusts. This seemed to work wonders and neither of the two smaller pies were liquidy at all! I also suggest placing a cookie sheet under the pies while they are baking as my first pie bubbled over a little while baking.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 14, 2004

      15

      I don't know what happened, but this recipe turned out to be a complete disaster for me. First off, the ingredients didn't fit in the blender (and I don't think my blender is a small one) so I had to do the mixing in turn. But worse, for some reason the pie just did not bake correctly. I had to bake it till the crust scorched (it is like cardboard) and the inside is still runny. I've re-read the recipe several times to try to figure out what I did wrong and can't tell that I did anything incorrectly. My husband will eat anything, so I guess it won't go to waste, but this one is definitely not something I'd make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Zucchini Pie

    Serving Size: 1 (187 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 456.0
     
    Calories from Fat 160
    35%
    Total Fat 17.7 g
    27%
    Saturated Fat 5.8 g
    29%
    Cholesterol 71.1 mg
    23%
    Sodium 399.5 mg
    16%
    Total Carbohydrate 67.8 g
    22%
    Dietary Fiber 1.1 g
    4%
    Sugars 50.7 g
    203%
    Protein 7.6 g
    15%

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