Description
A creamy old-fashioned Sweet Zucchini Pie with vanilla, cinnamon, and nutmeg baked in a flaky pie crust.
Ingredients
Scale
- 1 cup zucchini, peeled and pureed
- 1 large egg
- 1 cup evaporated milk
- 1 cup sugar
- 1/2 cup all-purpose flour
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 unbaked 9-inch pie crust
- Ground cinnamon
- Ground nutmeg
Instructions
- Preheat oven to 450°F.
- Puree zucchini and drain excess liquid if needed.
- Add zucchini, egg, evaporated milk, sugar, flour, melted butter, and vanilla to a blender.
- Blend until smooth.
- Pour mixture into an unbaked pie crust.
- Sprinkle top with cinnamon and nutmeg.
- Bake for 10 minutes at 450°F.
- Reduce oven temperature to 350°F.
- Bake for 30 minutes more or until a knife inserted near the center comes out clean.
- Cool completely before slicing and serving.
Notes
- Drain excess liquid from watery zucchini before preparing the filling.
- Allow the pie to cool completely for the best texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 27
- Sodium: 180
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 5
- Cholesterol: 40