Zucchini Pie is a great summer dessert recipe. This pie is sweet with a crust and tastes like a sugar cream pie but is made with zucchini.
This recipe comes from family friends. We would have this pie every summer with zucchini from our garden. I recently made it for a family gathering and wouldn’t tell anyone what the secret ingredient was until they tried it! Almost everyone thought it was a sugar cream pie. Talk about a fun way to get your veggies in!
This recipe is so easy to make. First peel and puree your zucchini. You technically don’t have to peel (my mom wouldn’t when she was making it just for us) but if you don’t the pie will get a tad green. The original recipe also called for the zucchini to be cooked prior to making but I skip that step.
A food processor is perfect for this recipe but a blender can also be used. Toss all ingredients in the food processor or blender and whip them up. The filling will be on the runny side. Pour into an unbaked crust, here is my favorite pie crust recipe, but you can use store bought if you like. Bake and enjoy!
More Great Zucchini Recipes
- 1 cup zucchini peeled and pureed
- 1 Egg
- 1 cup Evaporated Milk
- 1 cup Sugar
- 1/2 cup flour
- 2 Tbls Butter melted
- 1 tsp Vanilla
- 1 9 in Pie crust unbaked
- Preheat the oven to 450 degrees.
- Mix all ingredients in a blender or food processor.
- Pour into an unbaked pie shell.
- Sprinkle with cinnamon and nutmeg
- Bake for 10 mins and then reduce heat to 350 degrees and cook for another 30 mins or until a knife inserted in the center comes out clean.
Referral links were used in this post.
This recipe is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.