Zucchini Cream Pie Recipe

Ingredients
<br>- 1 ½ cups zucchini - peeled, seeded and sliced
<br>- 1 cup evaporated milk
<br>- 2 cups white sugar
<br>- 1  egg
<br>- 3 tablespoons margarine
<br>- 3 tablespoons all-purpose flour
<br>- 1 teaspoon vanilla extract
<br>- 1 pinch salt
<br>- 1 recipe pastry for a 9 inch single crust pie
<br>- ½ teaspoon ground cinnamon
<br>- ¼ teaspoon ground nutmeg
<br><p></p>Directions
<br>step 1: Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
<br>step 2: Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.
<br>step 3: Pour into unbaked pie shell.  Sprinkle with cinnamon and nutmeg. Bake at 425 degrees F (220 degrees C) for 5 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake until set.
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Ingredients
- 1 ½ cups zucchini - peeled, seeded and sliced
- 1 cup evaporated milk
- 2 cups white sugar
- 1 egg
- 3 tablespoons margarine
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 recipe pastry for a 9 inch single crust pie
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg

Directions
step 1: Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
step 2: Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.
step 3: Pour into unbaked pie shell. Sprinkle with cinnamon and nutmeg. Bake at 425 degrees F (220 degrees C) for 5 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake until set.

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