Zucchini Custard Pie Recipes

ZUCCHINI PIE

Zucchini Pie image

This is a recipe my grandmother used to make at family gatherings. She was a great cook and has passed on now but we still manage to keep her recipe alive!

Provided by IMTHECOOKSTER

Categories Breakfast and Brunch Eggs Quiche

Time 50m

Yield 8

Number Of Ingredients 9

Ingredients

3 cups zucchini, diced
1 onion, chopped
4 eggs, beaten
1 cup buttermilk baking mix
½ cup vegetable oil
½ cup grated Parmesan cheese
½ teaspoon dried marjoram
1 teaspoon chopped parsley, or to taste
ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6-inch pan or a 12-inch pie plate.
In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.
Bake for 30 minutes, or until lightly brown.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 14.1 g, Cholesterol 97.4 mg, Fat 18 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 3.5 g, Sodium 405.4 mg, Sugar 2.2 g

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

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