An Old Fashioned Zucchini Cream Pie is similar to a pumpkin pie, but uses peeled, blanched zucchini. It's a great way to deal with an overabundant zucchini harvest at the end of summer.
Ingredients
- 1 cup cooked zucchini, drained and squeezed (from approximately 3 zucchini)
- cup sugar
- 1 egg
- 2 heaping tbsp flour
- 1 can evaporated milk (or vegan evaporated milk or coconut milk)
- 1/2 cup milk, oatmilk, or half and half (if needed)
- 1/2 tbsp butter
- 1 tsp vanilla
- pinch of salt
- cinnamon & nutmeg for sprinkling
- 8 inch unbaked pie shell (preferably homemade)
Instructions
- Peel the zucchini, remove the seeds, then cook in a small saucepan with water until soft. Drain well then squeeze with your hands to remove the excess water. Measure one cup of the zucchini, saving any remaining cooked zucchini for a future pie, or another recipe such as soup or pasta sauce.
- In a blender, combine the zucchini, sugar, egg, flour, evaporated milk (or vegan evaporated milk), butter, vanilla, and salt. Blend well, then pour into an 8-inch unbaked pie shell. You may add another half cup of milk, oatmilk, or half and half to fill the custard in the pie shell. Sprinkle the top with cinnamon and nutmeg.
- Bake at 425F for 20 minutes. Then lower the oven temperature to 350F and bake about 10-15 additional minutes until done. Remove from oven at the end of the time even though it shakes a bit. Baking further destroys the classic custard texture, and it will settle as it cools. Let the custard cool a bit and settle before serving.