Zucchini Pie(Better Than Egg Custard)
A creamy zucchini pie with a custard-like texture, flavored with vanilla and nutmeg or cinnamon, perfect for a comforting dessert or light meal centerpiece.
Ingredients
Instructions
- Peel and cook zucchini in the microwave for 6 minutes.
- Blend all ingredients in a blender until creamy.
- Pour the mixture into an unbaked pie shell.
- Sprinkle with nutmeg or cinnamon.
- Bake at 425°F for 15 minutes, then reduce temperature to 350°F and bake for an additional 20 to 30 minutes until set.
Tips & Substitutions
To enhance the flavor, try adding a pinch of salt or a squeeze of lemon juice to balance the sweetness. If you don't have Milnot, regular evaporated milk works as a good substitute. For a gluten-free option, use almond flour instead of regular flour. Make sure the zucchini is well-drained to avoid a soggy pie.
Serving Suggestions
This Zucchini Pie is delicious served warm or chilled. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It also goes well with a light salad, such as Helen'S Surprise Salad, for a refreshing contrast.
Storage & Reheating
Store any leftover Zucchini Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. Avoid microwaving as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Pie(Better Than Egg Custard) contains roughly 952 calories, with 11g protein, 104g carbohydrates, and 53g fat. It is an excellent source of vitamin C (25% of the Daily Value), iron (22% of the Daily Value), and protein (21% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 506mg per serving (22% of the Daily Value).
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?
Fresh zucchini must be cooked before blending to achieve the right texture. Microwave or steam the zucchini until tender, then allow it to cool before adding it to your mixture. This ensures a creamy consistency and prevents excess moisture in the pie.
What can I use instead of sugar?
For a healthier alternative, consider using honey or maple syrup. Keep in mind that these liquids may slightly alter the texture, so you might need to reduce the amount of Milnot to compensate for the added moisture.
How do I know when the pie is done?
The pie is done when the edges are set and the center has a slight jiggle but is not liquid. You can insert a knife into the center; if it comes out clean or with just a few crumbs, your pie is ready to be removed from the oven.
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).