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Zucchini Cream Pie

Zucchini Cream Pie


This is like a custard pie, it is great.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet


  1. Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
  2. Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.
  3. 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.
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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 of 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 him 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's zucchini-hinted diabetes! If I ever make again I will definately be cutting the sugar in half. I was also worried it wouldn't set (just kept boiling in the oven), but after it cooled it set up quite nicely. Thanks!