Ingredients for Zucchini Dessert Pie
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How to Make Zucchini Dessert Pie
- Preheat oven to 425°F (220°C).
- Prepare the zucchini puree: Peel and chop 2 pounds of zucchini into 1-inch chunks.
- Microwave the zucchini on high for 8-10 minutes, stirring halfway through, until easily pierced with a fork.
- Drain off any excess liquid.
- Puree the cooked zucchini in a blender until smooth.
- In a large bowl, whisk together the zucchini puree, 1/2 cup honey, and the dry ingredients (see ingredients list for amounts).
- In a separate bowl, gently warm 1 (12-ounce) can of evaporated milk (or 1 (14-ounce) can of sweetened condensed milk).
- Whisk in 2 large eggs to the warm milk.
- Pour the milk mixture into the zucchini mixture and blend well using a hand mixer.
- Pour the batter into an unbaked 9-inch pie crust.
- Bake for 10 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and bake for another 40-45 minutes, or until a knife inserted slightly off-center comes out clean (the center will be slightly wobbly).
- Let the pie cool completely on a wire rack for at least 2 hours before chilling for several hours (optional).
- Serve chilled, topped with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
71g
Fat
18g
Carbs
10g
