Coconut Custard (Zucchini) Pie

Coconut Custard (Zucchini) Pie

21
PARADI 0

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

Ingredients

1 h 20 m {{adjustedServings}} servings 275 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. 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.
  3. 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.
  4. 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.
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Reviews

21
  1. 25 Ratings

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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 re...

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 ...

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 ...