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Coconut Custard (Zucchini) Pie

Coconut Custard (Zucchini) Pie

  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
PARADI

PARADI

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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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:
  • 83 mg
  • 28%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  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

Amy Marren
19

Amy Marren

8/9/2005

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 regular ones are too small for this recipe.

Jeannette
14

Jeannette

10/10/2008

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 condense milk in place of the milk and sugar and it was very good that way also. A great recipe that we will keep in our files for years to come.

lea722000
14

lea722000

8/2/2005

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 cup of sugar I also tipped all the coconut in the custard and just added a little extra for the top. I served this with cream, YUM.

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