Zucchini Pie(One 9-Inch)
A sweet and creamy zucchini pie with a hint of vanilla, cinnamon, and nutmeg, perfect for a comforting dessert or brunch that showcases fresh zucchini flavor.
Ingredients
Instructions
- Add all ingredients to the cooked and mashed zucchini and mix well.
- Pour the mixture into an unbaked 9-inch pie shell.
- Sprinkle with nutmeg and cinnamon on top.
- Bake at 425°F for 1 hour or until the center is set.
Tips & Substitutions
For a lighter version, consider using a sugar substitute or reducing the sugar by half. If you don't have cornstarch, you can substitute with an equal amount of all-purpose flour. To enhance the flavor, try adding a pinch of nutmeg or cinnamon directly into the filling. Make sure to drain excess moisture from the zucchini to avoid a soggy crust.
Serving Suggestions
Serve the zucchini pie warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It also pairs beautifully with a light salad for a refreshing meal. For a unique twist, try serving it alongside homemade cookies and cream ice cream.
Storage & Reheating
Store any leftover zucchini pie in the refrigerator, covered tightly with plastic wrap or in an airtight container for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. This will help maintain the pie's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Pie(One 9-Inch) contains roughly 726 calories, with 5g protein, 121g carbohydrates, and 5g fat. It is a good source of calcium (13% of the Daily Value), iron (11% of the Daily Value), and protein (10% 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 and mashed?
Yes, you can use fresh zucchini. Simply grate it, cook it down until soft, and then mash it before adding it to the other ingredients. This will give you the best texture and flavor for the pie.
What can I do if my pie crust is too soggy?
To avoid a soggy crust, try pre-baking the pie shell for about 10 minutes before adding the filling. You can also brush the crust with egg wash or sprinkle a bit of flour to absorb moisture.
Is it possible to make this pie ahead of time?
Absolutely! You can prepare the pie and refrigerate it unbaked for up to 24 hours before baking. Just cover it tightly with plastic wrap. Alternatively, bake it, cool it, and store it in the fridge for up to 3 days.
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).