Zucchini Pie with Crumb Topping Recipe - Allrecipes.com
Zucchini Pie with Crumb Topping Recipe
  • READY IN hrs

Zucchini Pie with Crumb Topping

Recipe by  

"Tastes like an apple pie with a smooth texture! My husband LOVES this pie! He says the taste is somewhere between an apple and a pecan pie, but I think it tastes like apple. You may want to use less sugar depending on your taste. This is a great way to use all that zucchini from your garden! My family only likes zucchini bread once in a while, and my kids will only eat a few different veggies -- zucchini being one of them -- so I love discovering new ways to incorporate it into our meals and desserts. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with the pie crust, and place the pie dish onto a baking sheet.
  2. Place zucchini into the work bowl of a food processor, and process until pureed. Transfer the puree to a bowl, and whisk with eggs, 1 cup white sugar, 1/2 cup melted butter, 2 tablespoons flour, and the vanilla extract. Pour the mixture into the pie crust.
  3. Place 1/2 cup flour, brown sugar, and 3 tablespoons of butter into a bowl, and cut the mixture with a pastry cutter until the topping resembles coarse crumbs. Sprinkle the topping evenly over the pie filing.
  4. Bake in the preheated oven until the filling is set and the topping is lightly browned, about 45 minutes. Allow to cool for at least 30 minutes before serving.
Kitchen-Friendly View

Footnotes

  • Cook's Note
  • I grow enough zucchini to shred and puree for freezing to last us until the next season. I have a food processor which makes shredding or pureeing a snap. For pureeing, I peel the zucchini first, then cut it into small cubes before processing.
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Reviews More Reviews

Most Helpful Positive Review
Jul 26, 2010

My family loved this! The sweetness overtakes any flavor from the zucchini. The only disappointment is that it doesn't use very much zucchini. Garden growers tend to have a lot of zucchini. Overall, it was delicious. My kids and husband asked me to bake them another one. We also topped ours with vanilla ice cream. Yum!

 
Most Helpful Critical Review
Aug 24, 2011

I made this pie today following the recipe exactly. Unfortunately my husband and I thought it was the worst "pie" I'd ever made and I'm a great baker especially pies. There is no way we felt it had an inkling of apple pie taste. I'll stick to zucchini bread or a savory zucchini pie. Very disappointing overall and wouldn't waste my time with making this again.

 

9 Ratings

Aug 16, 2010

LOVE LOVE LOVE this pie! Everyone who has tasted this pie loved it! I have even passed out the recipe! So far I have made 5 pies with the only change being a little extra vanilla! ( I have had the recipe 2 weeks, lol) DO NOT doubt this recipe. DO NOT stick up your nose to the fact there is zucchini in it this recipe is AWESOME! :) Getting ready to go make another one now....

 
Aug 09, 2010

This was absolutely delicious! I didn't think that zucchini sounded appetizing in a pie, but I was willing to try...and I'm glad I did. It definitely doesn't taste like zucchini. It's just like a custard pie with a sweet topping. It was also extremely easy to make. I will definitely make this again!

 
Jun 18, 2012

I made two of these, one with sugar and one with Splenda. They were both out of this world!!!!! Great recipe!!!

 
Aug 12, 2013

This was the first time I tried this recipe and it was wonderful! I took it to a covered dish dinner and everyone loved the pie! Will be making again next week for a family picnic!

 
Jul 16, 2012

amazing taste... great way to use zucchini would not say it taste like apple but has its own distinct taste and im sure to make again

 

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Nutrition

  • Calories
  • 612 kcal
  • 31%
  • Carbohydrates
  • 75.8 g
  • 24%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 32.9 g
  • 51%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 337 mg
  • 13%

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

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