Ingredients for Zucchini Custard Pie
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How to Make Zucchini Custard Pie
- Preheat oven to 425°F (220°C).
- Peel and thinly slice 2 medium zucchini (approximately 2 cups sliced). Place in a pot of boiling water and cook until tender, about 5-7 minutes.
- Remove zucchini from boiling water and rinse immediately under cold water to stop the cooking process. Drain well.
- Gently scoop out and discard the seeds from the cooked zucchini, leaving only the flesh.
- In a large blender, combine the cooked zucchini, 4 large eggs, 1 (12 ounce) can of evaporated milk, 1 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- Blend until completely smooth and creamy.
- Pour the custard mixture evenly into two 9-inch unbaked pie shells.
- Sprinkle the tops generously with extra cinnamon and nutmeg.
- Bake at 425°F (220°C) for 10 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 30 minutes, or until the custard is set around the edges and the center is just slightly jiggly.
- Let the pies cool completely on a wire rack for at least 1 hour.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the custard to fully set.
- Serve chilled, topped with whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
210g
Fat
52g
Carbs
27g
