Coconut Custard (Zucchini) Pie
Description
This coconut custard (zucchini) pie recipe tastes just like the real thing — you’d never guess it has zucchini once this treat is blended and baked.
Ingredients
•
1 cup peeled, chopped zucchini
•
1 1/2 cups milk
•
1 cup sweetened flaked coconut, divided
•
2/3 cup sugar
•
3 eggs
•
1 teaspoon vanilla extract
•
1 pinch salt
•
1 (9 inch) unbaked pie crust
•
1 pinch ground nutmeg
Directions
1
Preheat the oven to 450 degrees F (230 degrees C).
2
Boil 1 inch water in a small saucepan over medium heat. Add zucchini; cover and cook until softened, about 5 minutes.
3
Place zucchini, milk, ¾ cup coconut, sugar, eggs, vanilla extract, and salt in a blender or the bowl of a food processor; blend until smooth. Pour into pie crust; sprinkle with remaining ¼ cup coconut and nutmeg.
4
Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until a knife inserted in center comes out clean, about 50 minutes more.