Recipe of the Week
 
Zucchini custard pie
 
Courtesy of
Sandra L. Toney
 
 

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Ingredients

1 cup shredded zucchini
1 egg
1 tsp. vanilla extract
2 1/2 Tbsp. flour
1 cup sugar
2 Tbsp. butter or margarine
1 cup evaporated milk
1 9-inch unbaked pastry or pie shell
cinnamon
nutmeg

Method

Preheat oven to 450°.

Mix zucchini (and any excess liquid), egg, vanilla, flour, sugar, butter, and evaporated milk in a blender until thoroughly blended. Pour mixture into unbaked pastry shell. Sprinkle top of pie with cinnamon and nutmeg until it is lightly covered.

Bake pie for 20 minutes at 450°. Lower the oven temperature to 350° and bake for 10 minutes more. Let cool completely.

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