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Coconut Custard (Zucchini) Pie Recipe

Recipe by: PARADI

"You will never know this pie has zucchini in it. It tastes just like a custard pie."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h 5 m
  • Ready In1 h 20 m
  • 1Preheat oven to 450 degrees F (230 degrees C).
  • 2Heat 1 inch of water to a boil in a small saucepan over medium heat. Add zucchini, cover, and steam until softened, about 5 minutes.
  • 3In a blender or food processor, blend the cooked zucchini, 3/4 cup coconut, sugar, milk, eggs, vanilla extract, and salt until smooth. Pour into the pie crust, and sprinkle with remaining coconut and nutmeg.
  • 4Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 50 minutes, or until a knife inserted in the center comes out clean.
Ingredients
  • 8 servings
  • 275 cals
  • 1 cup peeled, chopped zucchini
  • 1 cup sweetened flaked coconut, divided
  • 2/3 cup sugar
  • 1 1/2 cups milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 (9 inch) unbaked pie crust
  • 1 pinch ground nutmeg
Nutrition

Amount per serving ( 5 total)

  • Calories:
    275
    14%
  • Fat:
    12.9
    20%
  • Carbs:
    34.7
    11%
  • Protein:
    5.7
    11%
  • Cholesterol:
    73
    24%

Based on a 2,000 calorie diet

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