How to Make Zucchini Cream Pie - A Step-by-Step Guide

Zucchini is a versatile vegetable that can be used in a variety of dishes, but one of the most surprising and delicious ways to enjoy this summer squash is in a zucchini cream pie. This unique recipe combines the mild sweetness of zucchini with a rich and creamy texture that will have you coming back for seconds. Whether you're looking for a new way to use up a bumper crop of zucchini from your garden or simply want to try something different for dinner, this zucchini cream pie is sure to imp...

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Ingredients

  • 1 ½ cups zucchini - peeled, seeded and sliced
  • 1 cup evaporated milk
  • 2 cups white sugar
  • 1 egg
  • 3 tablespoons margarine
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 recipe pastry for a 9 inch single crust pie
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Information

  • Servings: 8
  • Yield: 1 to 9 - inch pie

  • Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
  • Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.
  • Pour into unbaked pie shell. Sprinkle with cinnamon and nutmeg. Bake at 425 degrees F (220 degrees C) for 5 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake until set.
  • Nutrition

    410 cal.

    • Total Fat: 15g
    • Saturated Fat: 4g
    • Cholesterol: 32mg
    • Sodium: 208mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 1g
    • Total Sugars: 54g
    • Protein: 5g
    • Vitamin C: 4mg
    • Calcium: 95mg
    • Iron: 1mg
    • Potassium: 182mg