Zucchini Custard Pie

Recipe by Mike O
READY IN: 1hr 10mins
SERVES: 8-10
YIELD: 2 Pies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and slice zucchini and place in boiling water. When tender, remove and rinse with cool water to stop the cooking and for easy handling.
  • Pull out seeds so only the flesh of the zucchini is left.
  • Put all the ingredients into a large blender.
  • Blend until well mixed.
  • Pour into unbaked pie shells.
  • Sprinkle well with cinnamon and nutmeg.
  • Bake at 425 degrees for 10minutes then 350 degrees for 30 minutes.
  • Let cool on the counter for approximately 1 hour.
  • Refrigerate well and serve.
  • Its always best topped with whipped cream.
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