Zucchini Pie I

4.4
(19)

Given to us by Aunt Helen who got it from a cousin. Origin unknown. It is delicious!!!

3
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
8
Yield:
1 pie
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Ingredients

Original recipe (1X) yields 8 servings

  • 2 cups zucchini - peeled, seeded and sliced

  • 2 eggs, beaten

  • 2 cups white sugar

  • 4 tablespoons all-purpose flour

  • ½ teaspoon salt

  • ½ cup margarine

  • 2 cups evaporated milk

  • 2 teaspoons vanilla extract

  • 1 recipe pastry for a 9 inch single crust pie

  • ¼ teaspoon ground nutmeg

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place zucchini in a saucepan with enough water to cover, and boil until tender. Drain, and let stand in cold water for about 5 minutes, then drain.

  2. In a bowl, mix together eggs, sugar, flour, salt, margarine, evaporated milk, and vanilla. Add cooked zucchini. In a blender or food processor, blend until smooth and creamy (pudding like). Pour into unbaked pie shell, and sprinkle with nutmeg.

  3. Bake at 350 degrees F (175 degrees C) until knife comes out clean.

23 home cooks made it!

Nutrition Facts (per serving)

532 Calories
25g Fat
71g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 532
% Daily Value *
Total Fat 25g 32%
Saturated Fat 7g 36%
Cholesterol 65mg 22%
Sodium 481mg 21%
Total Carbohydrate 71g 26%
Dietary Fiber 1g 5%
Total Sugars 57g
Protein 8g 16%
Vitamin C 6mg 7%
Calcium 183mg 14%
Iron 1mg 7%
Potassium 309mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.