Zucchini Dessert Pie

photo by Jonathan Melendez





- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
directions
- To make the puree, skin the zucchini and cut it up into 1-inch chunks.
- Microwave on high, until easily pierced with a fork, about 9 minutes, stirring once.
- Pour off any water (very important!).
- Puree in the blender.
- Mix zucchini puree, honey and dry ingredients together.
- Warm milk and add with eggs to zucchini mixture.
- Use hand mixer to blend well.
- Pour into unbaked 9-inch pie crust.
- Bake at 425°F for 10 minutes, then reduce to 350°F and bake for 40-45 minutes longer; OR until knife inserted slightly off center (about half way between the center and edge) comes out clean, center will be wobbly.
- Cool for about 2 hours and then chill for several, if desired.
- Serve with whipped cream.
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Reviews
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Outstanding!!<br/>My husband was wary, but a taste won him over! He wanted me to invite his parents over and cook one for them! We actually both like it better than pumpkin pie and our sons ate it up quite happily, wanting seconds, which is rare for them as far as dessert goes. This weekend, I was given some zucchini and our whole family was excited because it means a chance for more zucchini pie (which I'm cooking right now)!<br/>Thanks for a wonderful recipe!<br/>Note: I actually decreased (brown) sugar and honey to about half a cup total since I was running low. Also used a whole grain pie crust (using my no roll pie crust) and rice milk. <br/>I LOVE this pie!
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This is how I changed this recipe to fit my low-carb diet; I left off the crust, and sprayed the pie plate with PAM before baking. I used Splenda instead of the honey, and substituted diluted cream for the evaporated milk. Everything else I did just as written. It smelled yummy and I was so happy to have a "real" dessert! Very good recipe.
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Tweaks
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This is how I changed this recipe to fit my low-carb diet; I left off the crust, and sprayed the pie plate with PAM before baking. I used Splenda instead of the honey, and substituted diluted cream for the evaporated milk. Everything else I did just as written. It smelled yummy and I was so happy to have a "real" dessert! Very good recipe.
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.