Zucchini Cream Pie47 Reviews
“This is like a custard pie, it is great.” - by SMUTCHL
Original recipe yields 1 - 9 inch pie
- 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.
Amount Per Serving (8 total)
- 410 cal
- 14.5 g
- 66.7 g
Based on a 2,000 calorie diet
Reviews (47)Rate This Recipe
"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 is one ..." See moreof my favorites, and my husband, our next door neighbors and I all loved it! A more specific baking time instead of "bake until set" would've been helpful, but I found that about 25 minutes did the job."
"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 made h..." See moreim taste it. He said it was great! WOw!"
"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. I was..." See more also worried it wouldn't set (just kept boiling in the oven), but after it cooled it set up quite nicely. Thanks!"
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