Low Fat Zucchini Cream Pie
Ready In: 15 mins
Serves: 8
Yields: 1 pie
Ingredients
- 1 1⁄2 cups peeled seeded and grated zucchini
- 1 (12 ounce) can evaporated skim milk (I used 2%)
- 1 cup sugar (I would use 3/4 cup for less sweetness)
- 1 egg
- 1 egg white
- 3 tablespoons flour
- 1 teaspoon vanilla extract
- 1⁄8 teaspoon salt
- 1 unbaked pie shell
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
Directions
- Steam the grated zucchini (microwave if desired) until soft. Drain liquid and cool. Preheat oven to 425 degrees.
- Place evaporated milk, sugar, egg, egg white, flour, vanilla and salt in a blender and blend will. Add cooled zucchini and blend well again.
- Pour custard into unbaked pie crust and sprinkle with cinnamon and nutmeg mixture.
- Place on baking sheet. Bake for 5 minutes. Reduce heart to 325 degrees and bake for another 30 minutes, our until a sharp knife inserted into center comes out clean. (Note: It took me a lot longer to cook this).
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off