Recipe by Annie Lakelady
This is a very rich dessert. I promise it tastes nothing like a vegetable!! It is delicous.
Top Review by Dazy
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!
- 2 cups chopped zucchini
- 2 cups sugar
- 2 cups evaporated milk
- 2 eggs
- 3 tablespoons soft margarine
- 1⁄2 teaspoon salt
- 2 teaspoons vanilla
- 1 unbaked 9-inch pie shell
Directions See How It's Made
- Cook zucchini in a small amount of water until tender (about 10 minutes).
- Put all ingredients in a blender & blend for about 1 minute.
- Pour into pie shell.
- Sprinkle with cinnamon & nutmeg (or Allspice).
- Bake at 400 for 15 minutes.
- Lower temperature to 350 cook for an additional 30- 45 minutes or until a knife inserted 1/2" from side comes out clean.
- This recipe is for a regular 9 inch pie plate.
- If you are using the small aluminum pans either use 2 or halve the recipe.