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Coconut Custard (Zucchini) Pie

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Coconut Custard (Zucchini) Pie



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
  • Methods :

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