Zucchini Pie: A Delightfully Sweet Dessert
A surprisingly sweet and delicious dessert pie made with fresh zucchini. This recipe offers a unique twist on traditional pies, yielding a tender filling reminiscent of a sugar cream pie.
Equipment
- Food processor, blender, or box grater
- 9-inch pie plate
Ingredients
- 1 cup zucchini peeled and pureed
- 1 Egg
- 1 cup Evaporated Milk
- 1 cup Sugar
- ½ cup Flour
- 2 Tbsp Butter melted
- 1 tsp Vanilla
- 1 9-inch unbaked Pie Crust
- Cinnamon
- Nutmeg
Instructions
- Preheat your oven to 450°F (230°C).
- Peel and puree the zucchini using a food processor, blender, or box grater. Zucchini does not need to be pre-cooked.
- In a food processor or blender, combine the pureed zucchini, egg, evaporated milk, sugar, flour, melted butter, and vanilla. Process until smooth.
- Pour the filling mixture into the unbaked pie shell. The filling will be runny before baking.
- Evenly sprinkle the top of the pie with cinnamon and nutmeg.
- Bake the pie at 450°F (230°C) for 10 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes, or until a knife inserted into the center comes out clean.
Notes
Zucchini peel is optional; leaving it on may result in a green color. Store-bought pie crust is an acceptable substitute for homemade.