Coconut Custard (Zucchini) Pie Recipe -
Coconut Custard (Zucchini) Pie Recipe

Coconut Custard (Zucchini) Pie

Recipe by  

"You will never know this pie has zucchini in it. It tastes just like a custard pie."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 5 mins

    1 hr 20 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Heat 1 inch of water to a boil in a small saucepan over medium heat. Add zucchini, cover, and steam until softened, about 5 minutes.
  3. In a blender or food processor, blend the cooked zucchini, 3/4 cup coconut, sugar, milk, eggs, vanilla extract, and salt until smooth. Pour into the pie crust, and sprinkle with remaining coconut and nutmeg.
  4. Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 50 minutes, or until a knife inserted in the center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Aug 09, 2005

This was so good! I never would have guessed that it had zucchini in it. It tasted just like a coconut custard pie. If you buy frozen pie shells, make sure they are the deep dish kind- the regular ones are too small for this recipe.

Most Helpful Critical Review
Aug 09, 2005

I used this recipe to get rid of some excess zucchini, and I really didn't like it. The flavor was all right, but the texture was not. Perhaps I didn't leave it in my blender long enough to completely liquify it, but I'm not willing to risk it for a second try.


25 Ratings

Oct 10, 2008

I have made this wonderful pie several times and the family loves it. It is frequently requested for family meals in the fall when zucchini is plentiful. One time I prepared it with sweetened condense milk in place of the milk and sugar and it was very good that way also. A great recipe that we will keep in our files for years to come.

Aug 02, 2005

HMMMMMM this was good, I have an 8 year old who detests zucchini and loves sweets and didn't detect it but ate it all. I thought it was a little sweet and will next time only put in 2/3 s of a cup of sugar I also tipped all the coconut in the custard and just added a little extra for the top. I served this with cream, YUM.

Jul 15, 2008

Loved this recipe! I substituted sucralose for the sugar and used low fat evaporated milk instead of regular milk. The results were amazing.

Aug 13, 2010

I was out of vanilla extract so I used almond instead. I made this with a homemade pie crust. It was sooo yummy. My husband didn't believe me that it had Zucchini in it.

Aug 02, 2005

Pretty good, easy on the nutmeg.

Sep 05, 2003

I would give this recipe a 10 if I could. As we are being over run with Zucchini, I am making various recipes. This pie is very simple to make and has a wonderful flavor. It will definitely be on my list for next summer.


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  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 190 mg
  • 8%

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

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