How To Make Zucchini Custard Pie Recipe

Ingredients

2 eggs

2 cups zucchini, or 3 medium zucchinis, chopped, boiled, drained and cooled for a few min after draining

2 cups white sugar, or 1 cup Splenda blend

1 cup evaporated milk

1 stick unsalted butter

½ tsp salt

¼ cup flour

2 tsp vanilla extract

1 pie crust, prepared

¼ tsp ground cinnamon

⅛ tsp ground nutmeg

Preheat the oven to 425 degrees F.

Put the butter, zucchini, sugar, flour, salt, milk, egg, and vanilla into a blender. Cover and blend.

Pour the mixture into an unbaked pie shell or graham depending on your preference.

Sprinkle the top with cinnamon and nutmeg to taste.

Bake at 425 degrees F for 5 minutes then, lower the heat to 325 degrees F.

After about 30 to 45 minutes, check if done by inserting a toothpick or a knife. It should come out clean.

Let it cool and top with your favorite whipped cream topping. Sprinkle with more nutmeg, if preferred then serve and enjoy!