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.
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.
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
- â…› tsp ground nutmeg
Instructions
- Preheat the oven to 425 degrees F.
- Put the butter, zucchini, sugar, flour, salt, milk, egg, and vanilla into a blender. Cover and blend.
- Pour the mixture into an unbaked pie shell or graham depending on your preference.
- Sprinkle the top with cinnamon and nutmeg to taste.
- Bake at 425 degrees F for 5 minutes then, lower the heat to 325 degrees F.
- After about 30 to 45 minutes, check if done by inserting a toothpick or a knife. It should come out clean.
- 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
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