Best 5 Zucchini Cream Pie In A Blender Recipes
Zucchini cream pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Its creamy, custard-like filling is encased in a flaky crust, and the addition of zucchini adds a subtle sweetness and extra moisture. This recipe is easy to make and can be modified to suit your dietary preferences. Whether you're a seasoned baker or a beginner in the kitchen, you're sure to love this delectable treat!
Here are our top 5 tried and tested recipes!
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
EASY BLENDER ZUCCHINI PIE
Make and share this Easy Blender Zucchini Pie recipe from Food.com.
Provided by grandma2969
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients into food processor or blender and blend well.and pour into an unbaked 9" pie shell.
- Bake in preheated 350* oven or 55 minutes or till knife inserted in center comes out clean.
Nutrition Facts : Calories 195.2, Fat 13.9, SaturatedFat 2.8, Cholesterol 105.8, Sodium 173, Carbohydrate 9.9, Fiber 0.6, Sugar 7.4, Protein 4
ZUCCHINI CREAM PIE
This is like a custard pie, it is great.
Provided by SMUTCHL
Categories Squash Recipes
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
CRUSTLESS ZUCCHINI PIE
Peggy Gandy of South Amboy, New Jersey makes the most of her zucchini harvest by baking this crowd-pleasing entree. The golden-brown pies slice so beautifully you can serve them to company! At 31 cents a serving, they're great for entertaining on a budget.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 pies.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first five ingredients. Stir in the zucchini, biscuit mix and cheese. Pour into two greased 9-in. pie plates. Bake at 350° for 35 minutes or until golden brown.
Nutrition Facts : Calories 204 calories, Fat 16g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 267mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
ZUCCHINI CREAM PIE
This is like a custard pie, it is great.
Provided by SMUTCHL
Categories Squash Recipes
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
Tips:
- Use ripe zucchini: The best zucchini for this pie are ones that are firm and have a deep green color. Avoid zucchini that is bruised or has blemishes.
- Grate the zucchini: Grating the zucchini helps it to release its moisture and makes it easier to blend. You can use a box grater or a food processor to grate the zucchini.
- Drain the zucchini: After grating the zucchini, place it in a colander and let it drain for 10 minutes. This will help to remove excess moisture and prevent the pie from being watery.
- Use a high-powered blender: A high-powered blender is essential for getting a smooth and creamy filling. If you don't have a high-powered blender, you can use a regular blender, but you may need to blend the filling for longer.
- Don't over-bake the pie: The pie is done baking when the center is just set. If you over-bake the pie, the filling will become tough and rubbery.
Conclusion:
Zucchini cream pie is a delicious and easy-to-make dessert that is perfect for summer. With its creamy filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you have some zucchini on hand, give this recipe a try!
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