• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • Nicole Alderman
  • Pearl Sutton
  • r ranson
stewards:
  • paul wheaton
  • Mike Haasl
  • Burra Maluca
master gardeners:
  • Greg Martin
  • jordan barton
  • Carla Burke
  • Leigh Tate
gardeners:
  • Jay Angler
  • John F Dean
  • Steve Thorn

Zucchini Custard Pie

 
gardener
Posts: 1085
Location: Soutwest Ohio
381
homeschooling forest garden foraging rabbit tiny house books food preservation cooking writing woodworking homestead
  • Likes 6
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator


As some will be aware, I am always hunting down new ways to use zucchini. This recipe tickles me and the color potential means an interesting conversation piece. I'm still trying different variations of the recipe, but I think this one has the most potential so far. I would skip the peeling for both nutritional and color reasons.

1 (9 inch) unbaked pie crust
1 1/2 c. zucchini that has been prepared (as below)
1 1/4 c. sugar
3 tbsp. flour
2 tbsp. butter, melted
1 1/2 c. Half and Half (or Carnation)
Cinnamon and nutmeg
1/4 tsp. salt
2 eggs
1 1/2 tsp. vanilla

To prepare zucchini: peel, take out seeds, cut in chunks, boil in small amount of water until done. Drain. Put in a blender to blend. Need 1 1/2 cups for one pie.
With hot zucchini in blender, add butter to melt. Mix together sugar, flour and salt in small bowl; add to zucchini, along with eggs, Half and Half and vanilla. Blend all together.

Pour into unbaked pie crust; sprinkle with cinnamon and nutmeg. Bake 20 minutes at 425 degrees and 10 minutes longer at 350 degrees. Let cool before cutting.

 
master steward
Posts: 5064
Location: USDA Zone 8a
1554
dog hunting food preservation cooking bee greening the desert
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
This was probably a spin-off from a Weight Watchers recipe from years ago.

My mother-in-law and sister-in-law lost a lot of weight back in the 70s.

This reminds me of the Lemon Pie that was made with squash.
 
Posts: 81
Location: Southeast corner of Wyoming
20
urban fiber arts
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
it reminds me of the Squash pie my great aunt used to make from crookneck squash...  hers looked a bit more translucent and was sooo good alas no one thought to get the recipe or even an approximate on...  
gift
 
The Greenhouse of the Future ebook by Francis Gendron
will be released to subscribers in: soon!
reply
    Bookmark Topic Watch Topic
  • New Topic