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Zucchini Pie

This classic Zucchini Pie reminds us of a sugar cream pie with a bit extra cinnamon. Prepared in a blender, this summertime cream pie doesn't disappoint.
Cook Time55 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: zucchini pie
Servings: 8 servings
Author: Barbara


  • 1 cup cubed and cooked zucchini measure after cooked
  • 1 12 fl. oz. can evaporated milk
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1 1/2 Tablespoons melted margarine
  • 1 cup sugar
  • 2 Tablespoons flour, heaping
  • 1 egg
  • 1 pie crust


  • Preheat oven to 425 degrees F.
  • To prepare zucchini, peel, wash and cube. Cook in boiling water until fork tender. Drain. Measure after cooking.
  • Add all ingredients to a blender. Blend until smooth.
  • Pour into uncooked pie crust.
  • Bake for 15 minutes; then turn down oven to 325 degrees F and continue baking for 30-40 minutes or until center is completely set.
  • Let cool before eating.