Coconut Custard (Zucchini) Pie

american_region british caribbean european dessert main sweet savory umami hard fast

Prep

18 min

Cook

51 min

Total

69 min

Ingredients (9)

1 cup peeled, chopped zucchini g

1 ½ cups milk g

1 cup sweetened flaked coconut, divided g

⅔ cup white sugar g

3 large eggs g

1 teaspoon vanilla extract g

1 pinch salt g

1 (9 inch) unbaked pie crust g

1 pinch ground nutmeg g

Nutrition

kcal

fat

carbs

protein

Instructions

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

Boil 1 inch water in a small saucepan over medium heat. Add zucchini; cover and cook until softened, about 5 minutes.

Place zucchini, milk, ¾ cup coconut, sugar, eggs, vanilla extract, and salt in a blender or the bowl of a food processor; blend until smooth. Pour into pie crust; sprinkle with remaining ¼ cup coconut and nutmeg.

Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until a knife inserted in center comes out clean, about 50 minutes more.