Zucchini Pie

READY IN: 1hr 15mins
Recipe by Annie Lakelady

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

Top Review by Dazy5224

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!

Ingredients Nutrition

Directions

  1. Cook zucchini in a small amount of water until tender (about 10 minutes).
  2. Drain.
  3. Put all ingredients in a blender & blend for about 1 minute.
  4. Pour into pie shell.
  5. Sprinkle with cinnamon & nutmeg (or Allspice).
  6. Bake at 400 for 15 minutes.
  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. This recipe is for a regular 9 inch pie plate.
  9. If you are using the small aluminum pans either use 2 or halve the recipe.

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