Zucchini Cream Pie

Cooked zucchini is pureed with evaporated milk, sugar, egg, flour, margarine and vanilla. This custard-like filling is poured into an unbaked pie shell, sprinkled with cinnamon and nutmeg, and baked until set.

• Calories: 410 Calories

Ingredients

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

Recipe Instructions

Step 1

Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.

Step 2

Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.

Step 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.