Rating: 4.5 stars
31 Ratings
  • 5 star values: 21
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

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

Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
8
Yield:
1 - 9 inch 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

275 calories; protein 5.7g; carbohydrates 34.7g; fat 12.9g; cholesterol 73.4mg; sodium 189.9mg. Full Nutrition
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