Best 3 Zucchini Cream Pie Recipes
Zucchini cream pie is a delicious and versatile dish that can be served as a main course or dessert. It is made with a creamy filling of zucchini, eggs, and milk, and a flaky pie crust. Zucchini cream pie is a great way to use up zucchini from your garden, and it is also a budget-friendly dish. Plus, it is a good source of vitamins and minerals, making it a healthy choice for your family.
Here are our top 3 tried and tested recipes!
ZUCCHINI CREAM PIE
This is like a custard pie, it is great.
Provided by SMUTCHL
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 11
Steps:
- Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
- Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.
- 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.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 66.7 g, Cholesterol 32.4 mg, Fat 14.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 4.2 g, Sodium 207.8 mg, Sugar 53.7 g
ZUCCHINI (OR YELLOW SQUASH) CREAM PIE
Make and share this Zucchini (or yellow squash) Cream Pie recipe from Food.com.
Provided by Suzyhomemaker
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook zucchini in water until tender.
- Drain then put in refrigerator for 10 minutes.
- Drain zucchini.
- Blend zucchini, evaporated milk, white sugar, egg, butter, flour, vanilla together.
- Pulsing until creamy.
- Pour mixture into pie crust and sprinkle with cinnamon and nutmeg.
- Bake at 325 for 65 minutes or until a knife comes out clean.
ZUCCHINI CREAM PIE IN A BLENDER
an older lady I used to work with..introduced me to this quick easy pie..my husband is not a fan or zucchini..but he loves this pie..hard to eat only one slice
Provided by grandma2969
Categories Pie
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and cook zucchini --.
- Preheat oven to 425*.
- Dump all ingredients into a blender and mix well.
- Dump in unbaked pie crust.
- Bake at 425* for 10 minutes.then lower to bake at 350* for 15-20 minutes.
- We like it warm or chilled.
Nutrition Facts : Calories 388.3, Fat 16.9, SaturatedFat 5.2, Cholesterol 47.4, Sodium 247.4, Carbohydrate 54, Fiber 1.4, Sugar 33.8, Protein 6.3
Tips:
- To ensure a creamy and smooth filling, make sure to use full-fat cream cheese and sour cream.
- Allow the cream cheese and sour cream to come to room temperature before mixing them to make the filling easier to blend.
- Use a pre-made graham cracker crust to save time and effort, or make your own by combining graham cracker crumbs, melted butter, and sugar.
- To prevent the crust from getting soggy, pre-bake it for a few minutes before filling it.
- If you don't have a food processor, you can grate the zucchini by hand using a box grater.
- To extract excess moisture from the zucchini, sprinkle it with salt and let it sit for a few minutes before blotting it dry with paper towels.
- Use fresh lemon zest to add a bright and refreshing flavor to the filling.
- Garnish the pie with whipped cream, fresh berries, or a sprinkle of cinnamon before serving.
Conclusion:
Whether you're looking for a refreshing summer dessert or a unique way to use up your garden-fresh zucchini, this Zucchini Cream Pie is sure to impress. With its creamy, tangy filling, refreshing lemon flavor, and flaky graham cracker crust, it's a delicious and easy-to-make treat that's perfect for any occasion. So next time you're craving something sweet, give this recipe a try - you won't be disappointed!
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