Zucchini (or yellow squash) Cream Pie
- Reviews 7
Ready In: 1 hr 15 mins
Serves: 8
Yields: 1 pie
Ingredients
Directions
- Cook zucchini in water until tender.
- Drain then put in refrigerator for 10 minutes.
- Drain zucchini.
- Blend zucchini, evaporated milk, white sugar, egg, butter, flour, vanilla together.
- Pulsing until creamy.
- Pour mixture into pie crust and sprinkle with cinnamon and nutmeg.
- Bake at 325 for 65 minutes or until a knife comes out clean.
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