Coconut Custard (Zucchini) Pie

Coconut Custard (Zucchini) Pie


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


1 h 20 m servings 275 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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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  1. 25 Ratings


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 ...

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

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 comp...

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.

Pretty good, easy on the nutmeg.

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 b...

This was the most amazing custard pie. I did put a little less sugar then what the recipe called for but, other than that it was perfect. Everyone loved it! We loved it so much I've made it four...