Recipe Zucchini Cream Pie - All Recipes for Cooking

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Ingredients

1 ½ cups zucchini - peeled, seeded and sliced 1 cup evaporated milk 2 cups white sugar 1 egg 3 tablespoons margarine 3 tablespoons all-purpose flour 1 teaspoon vanilla extract 1 pinch salt 1 recipe pastry for a 9 inch single crust pie ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg

Nutrition Info

410.3 calories carbohydrate: 66.7 g cholesterol: 32.4 mg fat: 14.5 g fiber: 1.2 g protein: 4.9 g saturatedFat: 4.2 g servingSize: - sodium: 207.8 mg sugar: 53.7 g transFat: : - unsaturatedFat: : -

Directions

Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.
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.

Recipe Yield

1 - 9 inch pie

Recipe Note

This is like a custard pie, it is great.

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