Zucchini Cream Pie

January 17, 2016 - 1 minute read

Zucchini Cream Pie

If you have ever been to a family function that includes my mother-in-law, then you have enjoyed this simple pie. Don’t let the vegetables scare you, you can’t even taste them, it’s super sweet and is one of my favorites.

Ingredients

  • 1 1/2 cups zucchini – peeled, seeded and sliced
  • 1 cup evaporated milk
  • 1 cup white sugar (Double for Grandma Peggy Style)
  • 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
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Directions

  1. Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
  2. Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.
  3. 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.

Source: All Recipes

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