Zucchini Cream Pie Recipe - Allrecipes.com
Zucchini Cream Pie Recipe

Zucchini Cream Pie

Recipe by  

"This is like a custard pie, it is great."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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Directions

  1. Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
  2. Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.
  3. Pour into unbaked pie shell. Sprinkle with cinnamon and nutmeg. Bake at 425 degrees F (220 degrees C) for 5 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake until set.
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2007

EXCELLENT!! I cut the sugar down to 1 cup as recommended by most of the previous raters, and in fact next time I'll probably use 3/4 cup. Anyway, it tasted a lot like an egg custard pie, which is one of my favorites, and my husband, our next door neighbors and I all loved it! A more specific baking time instead of "bake until set" would've been helpful, but I found that about 25 minutes did the job.

 
Most Helpful Critical Review
Sep 07, 2005

Don't tell the kids the "secret" ingredient. Mine finished it suspiciously. I personally prefer zucchini bread over this pie but maybe because it was so sweet. I will cut the sugar at least by half next time. It also took over an hour to "set." Smells wonderful while baking!

 
Oct 01, 2007

This turned out great. I didn't have any evaporated milk so I used one can of sweeted cond. milk (14oz) and skipped the sugar. It was firm and delish. My husband swore he would hate it and I made him taste it. He said it was great! WOw!

 
Sep 20, 2005

Would have been better if it hadn't been SO SWEET!! I love pies and sweets but whoa momma...it's zucchini-hinted diabetes! If I ever make again I will definately be cutting the sugar in half. I was also worried it wouldn't set (just kept boiling in the oven), but after it cooled it set up quite nicely. Thanks!

 
Aug 27, 2005

This is great as a custard also. Just omit the pie crust. I decreased the sugar to 3/4 cups and found it to be sweet enough. Great way to use that leftover zucchini.

 
Aug 16, 2004

I was pleasantly surprised as to how good & sweet this pie tasted. I used peeled & shredded zucchini. I skipped the boiling part. The pie resembled pecan pie filling and was very sweet. I would maybe decrease the sugar to 1 1/2 cups but it was great anyway!!!!

 
Aug 09, 2007

This is one of the best pie recipes I have made in a long time...very differant and very good! I have made it several times and recipe is always requested! I would not change a thing and make 2 for a crowd...goes fast! Awesome way to use zucchini. Make sure you bring the recipe with you!

 
Feb 26, 2005

Sickening sweet! Do yourself a favor and cut the sugar in half and it's just right. Reminds me of pumpkin pie.

 

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Nutrition

  • Calories
  • 410 kcal
  • 21%
  • Carbohydrates
  • 66.7 g
  • 22%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 256 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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