Reviewed: Oct. 29, 2012

Wish I could rate this higher, it is a fantastic pie! I read all reviews and finally decided to cut the sugar down to 1 1/4 cups as everyone seemed to agree the pie was very sweet. I agree it could even be cut down more but oh my this was delicious. I added the cinnamon and nutmeg to the mix and sprinkled pumpkin pie spice over the pie. My pie took almost an hour baking to almost set it completely but when it cooled it was perfect. I never told anyone what the "secret" ingredient was and nobody guessed but everyone raved about how delicious it was. I will be doing this again soon LOL. I froze some of the pieces to share with others and it froze well.

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Reviewer:

Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

Reviewed: Aug. 30, 2012

This is very good and a great way to use up zucchini (one can only bake so many loaves of zucchini bread). I'm only giving 4 stars because the amount of sugar called for is WAY too much. I started with 1 cup, tasted it, and decided not to add any more. Also, the baking instructions are vague. I baked mine for an additional hour.

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Reviewer:

erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

Reviewed: Aug. 10, 2012

Excellent, esp. when you use one cup of sugar. I used one zucchini and one yellow squash. My kids couldn't get enough!

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Reviewer:

INAE7997

Reviewed: Sep. 16, 2011

We loved this pie! We have a lot of zucchini from our garden so I wanted to find some zucchini recipe dessert, I was not sure if this pie would work, but It did perfect!. I didn't use evaporated milk because I didn't have any but I use milk, I only add 1 cup of sugar because we don't eat much sweet stuff. It turn amazing!! it taste a little bit like pumping pie. I have been made it 3 time so far :)

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Reviewer:

Carolina

Home Town: Park Falls, Wisconsin, USA

Reviewed: Sep. 10, 2011

I MADE THIS PIE BUT I HADN'T PICKED MY ZUCCHINI YET THAT DAY BUT I HAD SOME YELLOW SQUASH SO I USED THAT AND IT WAS AMAZING. I ONLY USED 1 CUP OF SUGAR AND NEXT TIME I MAKE IT I WILL ONLY USE 3/4 CUP. I HAVE HAD LOTS OF ZUCCHINI AND YELLOW SQUASH THIS SUMMER AND IT IS AMAZING TO ME HOW VERY VERSITAL THESE SQUASH ARE. I HAVE HAD FUN LOOKING FOR DIFFERENT RECIPES AND MAKING LOTS OF THEM. MY HUSBAND WILL ASK WHAT IS FOR SUPPER AND I TELL HIM "DO YOU THINK IT IS GOING TO BE ANYTHING WITHOUT SQUASH IN IT." I THINK HE IS TIRED OF IT BUT IT NEVER TASTES THE SAME WHEN YOU MAKE DIFFERENT RECIPES WITH IT. NEXT PIE WILL BE WITH ZUCCHINI. PHYL32 I MADE THIS AGAIN FOR XMAS DINNER AND DECIDED TO SEE IF IT COULD BE MADE AN IMPOSSIBLE PIE SO I ADDED 1/2 CUP OF BISCUIT MIX AND LEFT OUT THE FLOUR. I ALSO ONLY USED 1 C SUGAR. IT TURNED OUT GREAT. I CANNED 28 QT OF YELLOW SQUASH THIS SUMMER SO I USE THAT FOR THIS RECIPE.

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Reviewer:

phyl32

Reviewed: Sep. 5, 2011

WOW was this fantastic!! And totally by accident did I find out that you really only need 1/2 cup of sugar for each pie. I started making the pie and I was putting stuff in the blender while I was doing the zucchini. Since I had double the zucchini I decided to make 2 pies. I doubled everything but realized too alte that I forgot to double the sugar and the result was just FANTASTIC! We did put a little whipped cream on top and the guests raved over what a good vanilla custard pie it is. Then I revealed it is zucchini. They couldn't believe it!

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Reviewer:

frauline_annie

Reviewed: Jun. 28, 2011

This is an incredible pie!!! My children loved it, and it's so easy to make. I love simple desserts that help use up the excess zucchini from the garden! It's a WIN-WIN deal!! Will make this over and over again. Also freezes very well. Thanks!

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Reviewer:

tracydanes

Cooking Level: Expert

Home Town: Simla, Colorado, USA

Living In: Ulysses, Kansas, USA

Reviewed: Dec. 27, 2010

This pie is seriously amazing! The only thing I changed was the amount of sugar...I don't like things too sweet so I only used 3/4 cup sugar. Still very sweet (for my taste), so next time I will try 1/2 cup sugar. I think I will make another pie tomorrow and give it my mom just to see if she can guess what is in it (you really can't tell it is zucchini)! It is really really good!

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Reviewer:

Cook in San Antonio, FL

Reviewed: Nov. 23, 2010

I reduced the sugar as others stated and adjusted it for 10 servings because I wanted a thicker pie. I have no idea how others removed seeds from a zucchini - there are hundreds. I skipped seeding unless one looked hard. No one could tell when eating it - smooth as could be. I wish the recipe gave a guideline for how long to cook it. I baked it for at least an hour. A knife never came out clean for me, but I thought it had to be getting done because the crust and top were starting to brown (slightly). After it cooled, it did set up solid. Everyone liked it.

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