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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 8, 2008
Very Good recipe. My Mom loved it and asked for the recipe. I made the NO ROLL PIE CRUST I by Karin Christian from this site for the first time too. Both were great and will definitely make again. The only change in this recipe was that I followed another raters comment and substituted the evaporated milk and sugar for a can of sweetened condensed milk. It worked out perfectly and just the right sweetness. The pie turned out solid and beautiful. I baked it at 425 degrees for 5 minutes and then reduced heat to 325 degrees as directed. It took 50 minutes at 325 degrees in my oven. Definitely worth a try with your summer bounty of zucchini. Thanks for submitting this recipe.
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Reviewer:

DEEDEE
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 12, 2007
Everyone I told about this pie was sceptical but it turned out to be a BIG hit! I like the other just used 3/4 cup of sugar and it was perfect. I actually think it's best a day or even two later.
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AMESNJAMES
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 1, 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!
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4 users found this review helpful

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VALENZANO
Photo by VALENZANO
Cooking Level: Intermediate
Home Town: Petaluma, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: 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.
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4 users found this review helpful

Reviewer:

Jacq
Cooking Level: Expert
Home Town: Pittsburgh, Pennsylvania, USA
Living In: Moon Township, Pennsylvania, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 16, 2007
I took this to a family dinner and called it "surprise pie". Everyone loved it and they were shocked when I revealed that it was zucchini. It tastes alot like rice pudding in a pie crust. I used the no roll pie crust from this site which was very good and easy. Only negative is that it is very sweet. I only used 1 cup of sugar but will use less next time.
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Suz
Photo by Suz
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 9, 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!
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Jane Barrenger
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 5, 2007
This pie was delicious. I followed the recipe exactly as it was and my whole family loved it. I wouldn't change a thing. I will certainly make it again. Thanks for a great recipe.
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1 user found this review helpful

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Sue J.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: 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!
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5 users found this review helpful

Reviewer:

LenoreRockchild
Photo by LenoreRockchild
Cooking Level: Intermediate
Home Town: Hays, Kansas, USA
Living In: Denver, Colorado, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 7, 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!
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grr8
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: 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.
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4 users found this review helpful

Reviewer:

lornat
Cooking Level: Expert
Home Town: Meriden, Connecticut, USA
Living In: Wallingford, Connecticut, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: 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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MARCYWILKINSON
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 19, 2004
This pie is awesome. Was a little sweet the first time I made it. I used half the amount of sugar the second time I made it and liked it much better. My guests request the recipe after one taste of this pie.
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Jeannette
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 8, 2004
I give this 5 stars because my family really likes it. It's a great way to use up some of the extra zucchini from my garden, but it's VERY sweet. I recommend cutting back on the sugar.
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3 users found this review helpful

Reviewer:

DA3SHELTONS
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: 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!!!!
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BHERMANN
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The reviewer gave this recipe 2 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 2, 2004
Taste good but way to sweet. I won't make it again.
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JUNEPRO
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 26, 2004
This pie is great! Something that might have come straight out of my grandmothers oven.Ummm I didn't change a thing and it was like a little taste of heaven. Thanks for sharing this one.
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5 users found this review helpful

Reviewer:

mommy2fiveqtz
Photo by mommy2fiveqtz
Cooking Level: Intermediate
Living In: Delta, Ohio, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 21, 2004
Great pie,Great recipe,This is a good way to use extra zucchini from your garden!!
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1 user found this review helpful

Reviewer:

DWINNJ
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 19, 2004
My husband loved this pie. He could not guess what it was made from. I used fresh zucchini from my garden and used Parkay fat free buttery spay in place of the margarine. EXCELLENT
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Reviewer:

Robin Gail