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Zucchini Cream Pie

Rated as 4.68 out of 5 Stars

"This is like a custard pie, it is great."
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Ingredients

servings 410 cals
Original recipe yields 8 servings (1 - 9 inch pie)

Directions

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  1. Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
  2. Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.
  3. Pour into unbaked pie shell. Sprinkle with cinnamon and nutmeg. Bake at 425 degrees F (220 degrees C) for 5 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake until set.

Nutrition Facts


Per Serving: 410 calories; 14.5 g fat; 66.7 g carbohydrates; 4.9 g protein; 32 mg cholesterol; 208 mg sodium. Full nutrition

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Reviews

Read all reviews 56
  1. 63 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

EXCELLENT!! I cut the sugar down to 1 cup as recommended by most of the previous raters, and in fact next time I'll probably use 3/4 cup. Anyway, it tasted a lot like an egg custard pie, which i...

Most helpful critical review

Don't tell the kids the "secret" ingredient. Mine finished it suspiciously. I personally prefer zucchini bread over this pie but maybe because it was so sweet. I will cut the sugar at least by ...

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EXCELLENT!! I cut the sugar down to 1 cup as recommended by most of the previous raters, and in fact next time I'll probably use 3/4 cup. Anyway, it tasted a lot like an egg custard pie, which i...

This turned out great. I didn't have any evaporated milk so I used one can of sweeted cond. milk (14oz) and skipped the sugar. It was firm and delish. My husband swore he would hate it and I ...

Would have been better if it hadn't been SO SWEET!! I love pies and sweets but whoa momma...it's zucchini-hinted diabetes! If I ever make again I will definately be cutting the sugar in half. ...

This is great as a custard also. Just omit the pie crust. I decreased the sugar to 3/4 cups and found it to be sweet enough. Great way to use that leftover zucchini.

I was pleasantly surprised as to how good & sweet this pie tasted. I used peeled & shredded zucchini. I skipped the boiling part. The pie resembled pecan pie filling and was very sweet. I w...

This is one of the best pie recipes I have made in a long time...very differant and very good! I have made it several times and recipe is always requested! I would not change a thing and make ...

Don't tell the kids the "secret" ingredient. Mine finished it suspiciously. I personally prefer zucchini bread over this pie but maybe because it was so sweet. I will cut the sugar at least by ...

Sickening sweet! Do yourself a favor and cut the sugar in half and it's just right. Reminds me of pumpkin pie.

I give this 5 stars because my family really likes it. It's a great way to use up some of the extra zucchini from my garden, but it's VERY sweet. I recommend cutting back on the sugar.