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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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) 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) |
Directions:
1. 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.
2. Pull out seeds so only the flesh of the zucchini is left.
3. Put all the ingredients into a large blender.
4. Blend until well mixed.
5. Pour into unbaked pie shells.
6. Sprinkle well with cinnamon and nutmeg.
7. Bake at 425 degrees for 10minutes then 350 degrees for 30 minutes.
8. Let cool on the counter for approximately 1 hour.
9. Refrigerate well and serve.
10. Its always best topped with whipped cream.
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