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Coconut Custard (Zucchini) Pie
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Creamy Zucchini and Coconut Custard Pie: A delightful summer treat that perfectly masks the zucchini, creating a luscious custard-like dessert.
Ingredients:
  • 1 cup peeled, chopped zucchini
  • 1 cup sweetened flaked coconut, divided
  • 0.66666668653488 cup sugar
  • 1.5 cups milk
  • 3 eggs
  • 1 pinch salt
  • 1 (9 inch) unbaked pie crust
  • 1 pinch ground nutmeg
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C).
  • In a small saucepan over medium heat, bring 1 inch of water to a lively boil. Add zucchini, cover, and steam until tender, around 5 minutes.
  • Blend cooked zucchini, 3/4 cup coconut, sugar, milk, eggs, vanilla extract, and salt until smooth. Pour into pie crust. Sprinkle with remaining coconut and nutmeg.
  • Bake in a preheated oven for 10 minutes, then reduce heat to 350°F (175°C) and bake for an additional 50 minutes or until a knife inserted in the center comes out clean.

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