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Nutrition Facts
Serving Size 1 (407g) Recipe makes 4 servings
Calories 1063
Calories from Fat 399		(37%)
Amount Per Serving		%DV
	Total Fat 44.4g	68%
	Saturated Fat 20.6g	102%
	Monounsaturated Fat 16.8g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 172mg		57%
Sodium 665mg		27%
Potassium 684mg		19%
Total Carbohydrate 152.6g		50%
	Dietary Fiber 1.6g	6%
	Sugars 104.3g
Protein 16.3g		32%
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Zucchini Custard Pie

Recipe #244185 | 1¼ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Mike O
Aug 2, 2007

Sounds strange but you will be pleasantly surprised with this cool and refreshing custard pie! Unlike anything you have ever tasted! One slice is NEVER enough! Amazingly easy! Give this one a try. This will make 2 9 inch pies (standard depth shells)

SERVES 4 -6 , 2 Pies (change servings and units)

Ingredients

2 1/4 cups zucchini, peeled seeded, diced, cooked drained
2 cups evaporated milk
2 eggs
4 tablespoons flour
4 tablespoons melted butter
2 cups sugar
2 teaspoons vanilla
2 (9 inch) deep dish pie shells (homemade or frozen store bought)

Directions

1
Peel and slice zucchini and place in boiling water. When tender, remove and rinse with cool water to stop the cooking and for easy handling.
2
Pull out seeds so only the flesh of the zucchini is left.
3
Put all the ingredients into a large blender.
4
Blend until well mixed.
5
Pour into unbaked pie shells.
6
Sprinkle well with cinnamon and nutmeg.
7
Bake at 425 degrees for 10minutes then 350 degrees for 30 minutes.
8
Let cool on the counter for approximately 1 hour.
9
Refrigerate well and serve.
10
Its always best topped with whipped cream.