Zucchini Dessert Pie

1 hrs

8 servings

5.0/5 (16 reviews)

This pie is so good I actually ASK people to give me zucchini so I can make it. If you like pumpkin pie, you will probably enjoy this pie as well. (In fact, when fall rolls around, this is the recipe I use to make my pumpkin pies.) The original recipe is from my husband's great aunt Gin. I have found it works well to freeze the puree for winter use. I just warm it slightly in the microwave before adding it to the other ingredients. That way it will be more like when I make it with freshly cooked zucchini. I have also found it works fine to use a can of sweetened condensed milk in place of the evaporated milk, sugar and honey.

Ingredients

Instructions

To make the puree, skin the zucchini and cut it up into 1-inch chunks.
Microwave on high, until easily pierced with a fork, about 9 minutes, stirring once.
Pour off any water (very important!).
Puree in the blender.
Mix zucchini puree, honey and dry ingredients together.
Warm milk and add with eggs to zucchini mixture.
Use hand mixer to blend well.
Pour into unbaked 9-inch pie crust.
Bake at 425Â°F for 10 minutes, then reduce to 350Â°F and bake for 40-45 minutes longer; OR until knife inserted slightly off center (about half way between the center and edge) comes out clean, center will be wobbly.
Cool for about 2 hours and then chill for several, if desired.
Serve with whipped cream.

Prep: 20 mins

Cook: 55 mins

Total: 1 hrs

Pie

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Amount Per Serving
Calories 246.2
% Daily Value*
Total Fat 11.2g	17%
Cholesterol 55.6mg	19%
Total Carbohydrate 32.3g	12%
	Dietary Fiber 1.6g	6%
	Sugars 17.9g
Protein 5.5g

Amount Per Serving

Calories 246.2

% Daily Value*

Total Fat 11.2g

17%

Cholesterol 55.6mg

19%

Total Carbohydrate 32.3g

12%

Dietary Fiber 1.6g

Sugars 17.9g

Protein 5.5g