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.
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.
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.
Loved this recipe! I substituted sucralose for the sugar and used low fat evaporated milk instead of regular milk. The results were amazing.
Pretty good easy on the nutmeg.
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.
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.
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.
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.
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