Zucchini Custard Pie
Zucchini Custard Pie offers a creamy, mildly sweet filling with subtle zucchini flavor, perfect for those seeking a light dessert or unique brunch treat with a smooth texture.
Ingredients
Instructions
- Blend all ingredients in a blender until smooth.
- Pour the mixture into a prepared pie shell.
- Bake for 15 minutes at 400°F.
- Reduce the temperature to 350°F and bake for an additional 25 minutes until set.
Tips & Substitutions
For a creamier texture, ensure the zucchini is thoroughly drained and blended until completely smooth. If you prefer a sweeter pie, consider adding an extra tablespoon of sugar or using honey as a substitute. For a gluten-free option, use a gluten-free pie crust. You can also try adding spices like nutmeg or cinnamon for added warmth, which pairs beautifully with this custard filling.
Serving Suggestions
Serve the Zucchini Custard Pie chilled or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious contrast. Consider serving it alongside fresh fruit or a light salad to balance the richness of the pie. This dish can also be enjoyed as a unique brunch item.
Storage & Reheating
Store any leftover Zucchini Custard Pie in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and warm the pie for about 10-15 minutes, or until heated through. Avoid microwaving, as it can alter the texture of the custard.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Custard Pie contains roughly 449 calories, with 3g protein, 87g carbohydrates, and 3g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh zucchini instead of cooked?
Yes, you can use fresh zucchini, but it needs to be cooked and drained first to remove excess moisture. This will prevent the pie from becoming watery. Simply steam or sauté the zucchini until tender, then let it cool before blending.
What can I substitute for evaporated milk?
If you don't have evaporated milk on hand, you can substitute it with a mixture of regular milk and cream, using a ratio of 2:1. Alternatively, coconut milk can be used for a dairy-free option, which adds a subtle flavor that complements the zucchini.
How do I know when the pie is done baking?
The pie is done when it's set in the center and slightly puffed around the edges. You can also gently shake the pie; if the center jiggles slightly but is not liquid, it's ready. Allow it to cool completely before slicing for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).