Coconut Custard (Zucchini) Pie
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Coconut Custard (Zucchini) Pie
Admin Wed Aug 12, 2009 9:18 pm
Coconut Custard (Zucchini) Pie
1 cup peeled and diced zucchini
1 cup sweetened flaked coconut (divided)
2/3 cup sugar
1 1/2 cups milk
3 eggs
1 tsp. vanilla
1 pinch salt
1 9" unbaked pie shell
1 pinch ground nutmeg
Heat 1" water to a boil in a small saucepan over medium heat. Add zucchini, cover and steam until softened, about 5 min.
In a blender of food processor, blend the cooked zucchini, 3/4 cup of the coconut, sugar, milk, eggs, vanilla and salt until smooth. Pour into the pie crust and sprinkle remaining coconut and nutmeg over the surface. Bake in a 450° oven for 10 minutes. Reduce heat to 350° and continue baking 50 minutes more or until a knife inserted in the center comes out clean. Remove from oven to a rack, cool completely. Refrigerate until serving.
1 cup peeled and diced zucchini
1 cup sweetened flaked coconut (divided)
2/3 cup sugar
1 1/2 cups milk
3 eggs
1 tsp. vanilla
1 pinch salt
1 9" unbaked pie shell
1 pinch ground nutmeg
Heat 1" water to a boil in a small saucepan over medium heat. Add zucchini, cover and steam until softened, about 5 min.
In a blender of food processor, blend the cooked zucchini, 3/4 cup of the coconut, sugar, milk, eggs, vanilla and salt until smooth. Pour into the pie crust and sprinkle remaining coconut and nutmeg over the surface. Bake in a 450° oven for 10 minutes. Reduce heat to 350° and continue baking 50 minutes more or until a knife inserted in the center comes out clean. Remove from oven to a rack, cool completely. Refrigerate until serving.
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