Coconut Custard (Zucchini) Pie

4.4
(31)
27 Reviews
4 Photos

You will never know this pie has zucchini in it. It tastes just like a custard pie.

Submitted by PARADI
Updated on January 19, 2022
4
4
Prep Time:
15 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 20 mins
Servings:
8
Yield:
1 to 9 - inch pie
Jump to Nutrition Facts

Ingredients

  • 1 cup peeled, chopped zucchini

  • 1 cup sweetened flaked coconut, divided

  • ⅔ cup sugar

  • 1 ½ cups milk

  • 3 eggs

  • 1 teaspoon vanilla extract

  • 1 pinch salt

  • 1 (9 inch) unbaked pie crust

  • 1 pinch ground nutmeg

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Heat 1 inch of water to a boil in a small saucepan over medium heat. Add zucchini, cover, and steam until softened, about 5 minutes.

  3. In a blender or food processor, blend the cooked zucchini, 3/4 cup coconut, sugar, milk, eggs, vanilla extract, and salt until smooth. Pour into the pie crust, and sprinkle with remaining coconut and nutmeg.

  4. Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 50 minutes, or until a knife inserted in the center comes out clean.

Nutrition Facts (per serving)

275 Calories
13g Fat
35g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 275
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 28%
Cholesterol 73mg 24%
Sodium 190mg 8%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 7%
Total Sugars 23g
Protein 6g 11%
Vitamin C 3mg 3%
Calcium 69mg 5%
Iron 1mg 7%
Potassium 184mg 4%

* 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.

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