Zucchini Custard Pie Recipe

Whip up a sweet treat that’s just a little bit healthier for the kids with this custard pie recipe. Enjoy fresh bites of zucchini, all coated in a luscious custard.

Zucchini Custard Pie Recipe

How To Make Zucchini Custard Pie

This custard pie recipe is made with fresh zucchini, all baked in a rich and sweet custard for a delightfully fruity and creamy dessert.

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Serves:

Ingredients

  • 2 eggs
  • 2 cups zucchini, or 3 medium zucchinis, chopped, boiled, drained and cooled for a few min after draining
  • 2 cups white sugar, or 1 cup Splenda blend
  • 1 cup evaporated milk
  • 1 stick unsalted butter
  • ½ tsp salt
  • ¼ cup flour
  • 2 tsp vanilla extract
  • 1 pie crust, prepared
  • ¼ tsp ground cinnamon
  • tsp ground nutmeg

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Put the butter, zucchini, sugar, flour, salt, milk, egg, and vanilla into a blender. Cover and blend.
  3. Pour the mixture into an unbaked pie shell or graham depending on your preference.
  4. Sprinkle the top with cinnamon and nutmeg to taste.
  5. Bake at 425 degrees F for 5 minutes then, lower the heat to 325 degrees F.
  6. After about 30 to 45 minutes, check if done by inserting a toothpick or a knife. It should come out clean.
  7. Let it cool and top with your favorite whipped cream topping. Sprinkle with more nutmeg, if preferred then serve and enjoy!

Nutrition

  • Sugar: 54g
  • :
  • Calcium: 104mg
  • Calories: 473kcal
  • Carbohydrates: 68g
  • Cholesterol: 81mg
  • Fat: 21g
  • Fiber: 1g
  • Iron: 1mg
  • Monounsaturated Fat: 7g
  • Polyunsaturated Fat: 1g
  • Potassium: 224mg
  • Protein: 6g
  • Saturated Fat: 11g
  • Sodium: 287mg
  • Trans Fat: 1g
  • Vitamin A: 551IU
  • Vitamin C: 6mg
Nutrition Disclaimer
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