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.
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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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