You will never know this pie has zucchini in it. It tastes just like a custard pie.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Heat 1 inch of water to a boil in a small saucepan over medium heat. Add zucchini, cover, and steam until softened, about 5 minutes.

  • In a blender or food processor, blend the cooked zucchini, 3/4 cup coconut, sugar, milk, eggs, vanilla extract, and salt until smooth. Pour into the pie crust, and sprinkle with remaining coconut and nutmeg.

  • Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 50 minutes, or until a knife inserted in the center comes out clean.

Nutrition Facts

274.8 calories; 5.7 g protein; 34.7 g carbohydrates; 73.4 mg cholesterol; 189.9 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/09/2005
This was so good! I never would have guessed that it had zucchini in it. It tasted just like a coconut custard pie. If you buy frozen pie shells make sure they are the deep dish kind- the regular ones are too small for this recipe. Read More
(21)

Most helpful critical review

Rating: 1 stars
08/09/2005
I used this recipe to get rid of some excess zucchini and I really didn't like it. The flavor was all right but the texture was not. Perhaps I didn't leave it in my blender long enough to completely liquify it but I'm not willing to risk it for a second try. Read More
(5)
30 Ratings
  • 5 star values: 20
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
08/09/2005
This was so good! I never would have guessed that it had zucchini in it. It tasted just like a coconut custard pie. If you buy frozen pie shells make sure they are the deep dish kind- the regular ones are too small for this recipe. Read More
(21)
Rating: 5 stars
08/02/2005
HMMMMMM this was good I have an 8 year old who detests zucchini and loves sweets and didn't detect it but ate it all. I thought it was a little sweet and will next time only put in 2/3 s of a cup of sugar I also tipped all the coconut in the custard and just added a little extra for the top. I served this with cream YUM. Read More
(14)
Rating: 5 stars
10/10/2008
I have made this wonderful pie several times and the family loves it. It is frequently requested for family meals in the fall when zucchini is plentiful. One time I prepared it with sweetened condense milk in place of the milk and sugar and it was very good that way also. A great recipe that we will keep in our files for years to come. Read More
(14)
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Rating: 5 stars
07/15/2008
Loved this recipe! I substituted sucralose for the sugar and used low fat evaporated milk instead of regular milk. The results were amazing. Read More
(7)
Rating: 4 stars
08/02/2005
Pretty good easy on the nutmeg. Read More
(5)
Rating: 1 stars
08/09/2005
I used this recipe to get rid of some excess zucchini and I really didn't like it. The flavor was all right but the texture was not. Perhaps I didn't leave it in my blender long enough to completely liquify it but I'm not willing to risk it for a second try. Read More
(5)
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Rating: 5 stars
08/13/2010
I was out of vanilla extract so I used almond instead. I made this with a homemade pie crust. It was sooo yummy. My husband didn't believe me that it had Zucchini in it. Read More
(4)
Rating: 5 stars
09/05/2003
I would give this recipe a 10 if I could. As we are being over run with Zucchini I am making various recipes. This pie is very simple to make and has a wonderful flavor. It will definitely be on my list for next summer. Read More
(4)
Rating: 4 stars
07/17/2011
It was very good although I like a denser custard. Adding the zucchini kinda watered it down a bit for me although you could not even taste it.Pie had a nice flavor. Just not what I was looking for. Read More
(3)