Best 2 Zucchini Custard Pie Recipes

Zucchini custard pie is a delicious and easy-to-make dish that is perfect for any occasion. Made with a combination of zucchini, eggs, milk, and spices, this savory pie has a creamy texture and a golden crust. Whether you're looking for a quick weeknight meal or a special dish to serve at a gathering, zucchini custard pie is sure to please everyone at the table.

Let's cook with our recipes!

COCONUT CUSTARD (ZUCCHINI) PIE

Coconut Custard (Zucchini) Pie image

You will never know this pie has zucchini in it. It tastes just like a custard pie.

Provided by PARADI

Categories Fruits and Vegetables Vegetables Squash

Time 1h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 cup peeled, chopped zucchini
1 cup sweetened flaked coconut, divided
⅔ cup sugar
1 ½ cups milk
3 eggs
1 teaspoon vanilla extract
1 pinch salt
1 (9 inch) unbaked pie crust
1 pinch ground nutmeg

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Heat 1 inch of water to a boil in a small saucepan over medium heat. Add zucchini, cover, and steam until softened, about 5 minutes.
In a blender or food processor, blend the cooked zucchini, 3/4 cup coconut, sugar, milk, eggs, vanilla extract, and salt until smooth. Pour into the pie crust, and sprinkle with remaining coconut and nutmeg.
Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 50 minutes, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 34.7 g, Cholesterol 73.4 mg, Fat 12.9 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 5.5 g, Sodium 189.9 mg, Sugar 22.7 g

ZUCCHINI CUSTARD PIE

Zucchini Custard Pie image

Sounds strange but you will be pleasantly surprised with this cool and refreshing custard pie! Unlike anything you have ever tasted! One slice is NEVER enough! Amazingly easy! Give this one a try. This will make 2 9 inch pies (standard depth shells)

Provided by Mike O

Categories Pie

Time 1h10m

Yield 2 Pies, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 1/4 cups zucchini, peeled seeded, diced, cooked drained
2 cups evaporated milk
2 eggs
4 tablespoons flour
4 tablespoons melted butter
2 cups sugar
2 teaspoons vanilla
2 (9 inch) deep dish pie shells (homemade or frozen store bought)

Steps:

Peel and slice zucchini and place in boiling water. When tender, remove and rinse with cool water to stop the cooking and for easy handling.
Pull out seeds so only the flesh of the zucchini is left.
Put all the ingredients into a large blender.
Blend until well mixed.
Pour into unbaked pie shells.
Sprinkle well with cinnamon and nutmeg.
Bake at 425 degrees for 10minutes then 350 degrees for 30 minutes.
Let cool on the counter for approximately 1 hour.
Refrigerate well and serve.
Its always best topped with whipped cream.

Nutrition Facts : Calories 565.5, Fat 22.9, SaturatedFat 10.5, Cholesterol 80, Sodium 318.5, Carbohydrate 82.3, Fiber 1.7, Sugar 52.6, Protein 9.2

Tips:

Choose fresh zucchini: Select firm and tender zucchini with deep green color and no blemishes. Avoid zucchini that is too large or has a waxy coating.
Grate the zucchini: Use a box grater or a food processor to grate the zucchini. Make sure to squeeze out any excess moisture from the grated zucchini before using it in the pie.
Use a well-seasoned cast iron skillet: A well-seasoned cast iron skillet will help to evenly distribute heat and prevent the pie crust from sticking. If you don't have a cast iron skillet, you can use a regular baking pan, but make sure to grease it well.
Don't overmix the batter: Overmixing the batter can result in a tough pie crust. Mix the ingredients just until they are combined.
Bake the pie until it is set: The pie is done baking when the custard is set and the top is golden brown. Insert a toothpick or knife into the center of the pie; it should come out clean when the pie is done.

Conclusion:

Zucchini custard pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up fresh zucchini and is a perfect dish for a summer picnic or potluck. With its creamy custard filling and flaky crust, this pie is sure to be a hit with everyone who tries it.

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