Coconut Custard (Zucchini) 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. 1

   Preheat the oven to 450 degrees F (230 degrees C).

2. 2

   Boil 1 inch water in a small saucepan over medium heat. Add zucchini; cover and cook until softened, about 5 minutes.

3. 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. 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.