Zucchinicustardpie Recipes

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COCONUT CUSTARD (ZUCCHINI) PIE



Coconut Custard (Zucchini) Pie image

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

Provided by PARADI

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 8

Number Of Ingredients 9

1 cup peeled, chopped zucchini
1 cup sweetened flaked coconut, divided
⅔ cup sugar
1 ½ cups milk
3 eggs
1 teaspoon vanilla extract
1 pinch salt
1 (9 inch) unbaked pie crust
1 pinch ground nutmeg

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 34.7 g, Cholesterol 73.4 mg, Fat 12.9 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 5.5 g, Sodium 189.9 mg, Sugar 22.7 g

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