Zucchini Custard Pie

Zucchini Custard Pie


(1 vote) 2 1

This is the only way my husband will eat zucchini. Since he is diabetic I make it use Splenda blend. I have never tasted anything like it. It is sweet and creamy. I won 2nd place in a pie contest. It was beaten by a mile high chocolate raspberry pie. I concede, you can't beat that.

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Ithaca, NY

Time needed

10 min preparation + 30-45 min cooking

Serving Size / Yield

8-12 servings


  • 2 eggs
  • 2 C. cooked zucchini
  • 2 C. white sugar
  • 1 can evaporated milk
  • 1/2 C. butter
  • 1/2 tsp. salt
  • 1/4 C. flour
  • 2 tsp. vanilla

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Preheat oven to 425 degrees. Put all of the above ingredients into blender, cover and blend. Pour mixture into unbaked pie shell (you decide what you like best, pastry, graham, whatever )....2 shallow or 1 deep dish
Sprinkle top with cinnamon and nutmeg to taste.

Bake at 425 degrees for 5 minutes then lower heat to 325 degrees and bake until knife inserted comes out clean, about 30-45 minutes. Let cool and top with your favorite whipped cream topping. Sprinkle more nutmeg on top if you like.

Reviews (2)

  • I have made this several time now. Everyone who has tried it just loves it.
    I do peel the zucchini and remove the seeds. After it is cooked I squeeze out as much moisture as possible. I use the Splenda and it is great for diabetics.

    Flag as inappropriate itspres  |  September 29, 2009

  • Just wanted to know if you peel the zucchini or not. Thanks.

    Flag as inappropriate niffesniche  |  September 2, 2009

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