Tis the Season – for soups and hot drinks – and pies! Pie is such a comfort food in the winter isn’t it? I love pies and really I kinda love making them. I really love to make them in a kitchen that is a bit more user friendly than mine. Pie dough is just fun to work with I think. I don’t care for making apple pies unless someone else is getting the apple filling ready. Peeling all those apples just takes more time than I have patience for 😀 My Mom and I used to make apple pies together when I still lived at home. I made the dough and put it in the pans and she peeled the apples and mixed the filling ingredients. Win-Win!
Anyway. I’m not sharing an apple pie recipe today I’m sharing Zucchini Pie! It’s delicious, better than pumpkin or squash and more like a rich cream pie, and no, it’s not green. My kids ask for this all the time. I’ve even had requests for this instead of cake for birthdays. My kids may not like other zucchini dishes I make, but cook and blend the stuff, add some sugar, spices, and milk and a crust and they are all over it!
For these pies I used my Best Pie Crust Ever recipe – I used whole wheat pastry flour for these shown here.
I guarantee you will be left with an empty pie plate if you serve this pie for your Thanksgiving dinner! I used to take this pie to church occasionally for church dinners and my husband always wanted me to put a sign on it that declared it to be zucchini pie – he was sure that would make people stay away from it and he’d get to take all the yummy-ness home! I’ve never gotten anything other than rave reviews for this one. This pie is even more amazing with some real whipped cream on top 🙂
- 2 cups zucchini, peeled, cooked and drained
- 1 cup sugar
- 1 egg
- 2 TBS flour
- 1 cup evaporated milk
- 1 1/2 TBS butter
- 1 tsp vanilla
- dash salt
- 1 unbaked pie shell
- Puree the zucchini in blender. Add the rest of the ingredients, except cinnamon, in order listed. Blend till creamy and well mixed. Pour into pie shell. Sprinkle top with cinnamon. Bake at 425° for 10 minutes, then at 300° for 25 to 30 minutes, or until set.
I use more zucchini than the original recipe called for. I have Longaberger pie plates and they are large and will hold this easily. If you have a small-ish pie plate you may want to cut the zucchini amount back to 1 1/2 cups or even 1 cup. I don't turn my oven back to 300° but to just above 325° - my oven is too cool at that low a temp and it takes forever to get the pie set. Adjust accordingly for your oven. Don't have evaporated milk? Use Cream. Or 1/2 and 1/2. Or whole milk.
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