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.
Servings: 8 servings
- 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.