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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This pie is so good I actually ASK people to give me zucchini so I can make it. If you like pumpkin pie, you will probably enjoy this pie as well. (In fact, when fall rolls around, this is the recipe I use to make my pumpkin pies.) The original recipe is from my husband's great aunt Gin. I have found it works well to freeze the puree for winter use. I just warm it slightly in the microwave before adding it to the other ingredients. That way it will be more like when I make it with freshly cooked zucchini. I have also found it works fine to use a can of sweetened condensed milk in place of the evaporated milk, sugar and honey. Ingredients:
1 (9 inch) pie crusts |
2 cups pureed cooked zucchini |
1/4 cup honey |
1/3 cup sugar |
1 teaspoon salt |
2 teaspoons cinnamon |
3/4 teaspoon ginger |
1/4 teaspoon allspice |
1/4 teaspoon nutmeg |
1 cup evaporated milk, warmed |
2 eggs |
Directions:
1. To make the puree, skin the zucchini and cut it up into 1-inch chunks.
2. Microwave on high, until easily pierced with a fork, about 9 minutes, stirring once.
3. Pour off any water (very important!).
4. Puree in the blender.
5. Mix zucchini puree, honey and dry ingredients together.
6. Warm milk and add with eggs to zucchini mixture.
7. Use hand mixer to blend well.
8. Pour into unbaked 9-inch pie crust.
9. Bake at 425°F for 10 minutes, then reduce to 350°F and bake for 40-45 minutes longer; OR until knife inserted slightly off center (about half way between the center and edge) comes out clean, center will be wobbly.
10. Cool for about 2 hours and then chill for several, if desired.
11. Serve with whipped cream.
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