Zucchini Dessert Pie
At a Glance
- Total
- 1 hr 15 min
- Servings
- 8.00 serving(s)
Categories
- Dessert
- Baked
Dietary
- Vegetarian
Allergens
- Wheat
- Milk
- Eggs
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Zucchini Dessert Pie brings together 1 (9 inch) pie crusts, 2 cups pureed cooked zucchini, 1/4 cup honey in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 8 servings.
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Equipment
Microwave, blender, hand mixer, 9-inch pie pan, oven
Ingredients
- 1 (9 inch) pie crusts
- 2 cups pureed cooked zucchini
- 1/4 cup honey
- 1/3 cup sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 3/4 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 cup evaporated milk, warmed
- 2 eggs
Instructions
To make the puree, skin the zucchini and cut it up into 1-inch chunks.
Microwave on high, until easily pierced with a fork, about 9 minutes, stirring once.
Pour off any water (very important!).
Puree in the blender.
Mix zucchini puree, honey and dry ingredients together.
Warm milk and add with eggs to zucchini mixture.
Use hand mixer to blend well.
Pour into unbaked 9-inch pie crust.
Bake at 425°F for 10 minutes, then reduce to 350°F and bake for 40-45 minutes longer; OR until knife inserted slightly off center (about half way between the center and edge) comes out clean, center will be wobbly.
Cool for about 2 hours and then chill for several, if desired.
Serve with whipped cream.
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