Coconut Custard (Zucchini) Pie Recipe

Ingredients <br>- 1 cup peeled, chopped zucchini <br>- 1 cup sweetened flaked coconut, divided <br>- ⅔ cup sugar <br>- 1 ½ cups milk <br>- 3 eggs <br>- 1 teaspoon vanilla extract <br>- 1 pinch salt <br>- 1 (9 inch) unbaked pie crust <br>- 1 pinch ground nutmeg <br><p></p>Directions <br>step 1: Preheat oven to 450 degrees F (230 degrees C). <br>step 2: Heat 1 inch of water to a boil in a small saucepan over medium heat. Add zucchini, cover, and steam until softened, about 5 minutes. <br>step 3: In 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. <br>step 4: Bake 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. <br>

Ingredients
- 1 cup peeled, chopped zucchini
- 1 cup sweetened flaked coconut, divided
- ⅔ cup sugar
- 1 ½ cups milk
- 3 eggs
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 (9 inch) unbaked pie crust
- 1 pinch ground nutmeg

Directions
step 1: Preheat oven to 450 degrees F (230 degrees C).
step 2: Heat 1 inch of water to a boil in a small saucepan over medium heat. Add zucchini, cover, and steam until softened, about 5 minutes.
step 3: In 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.
step 4: Bake 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.

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