This coconut custard (zucchini) pie recipe conceals the zucchini so well, you'd never know it was there. It tastes just like a custard pie.
Ingredients
- 1 cup peeled , chopped zucchini
- 1.5 cups milk
- 1 cup sweetened flaked coconut , divided
- 0.67 cups white sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 unbaked pie crust , 9 inch
- 1 pinch ground nutmeg
Instructions
-
1
Preheat the oven to 450 degrees F (230 degrees C).
-
2
Boil 1 inch water in a small saucepan over medium heat. Add zucchini; cover and cook until softened, about 5 minutes.
-
3
Place zucchini, milk, ¾ cup coconut, sugar, eggs, vanilla extract, and salt in a blender or the bowl of a food processor; blend until smooth. Pour into pie crust; sprinkle with remaining ¼ cup coconut and nutmeg.
-
4
Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until a knife inserted in center comes out clean, about 50 minutes more.
Nutrition Facts
Per serving
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