Zucchini Pie is an old fashioned recipe for a sweet zucchini pie dessert. It reminds us of a sugar cream pie with a bit extra cinnamon. Prepared in a blender, this summertime cream pie doesn’t disappoint.
Zucchini Pie – A Sweet Zucchini Pie Dessert
This “cream” pie has a surprise ingredient…zucchini!
Zucchini Pie is actually very similar to a classic sugar cream pie with the addition of zucchini. What a great way to use up all that garden zucchini during the summer months. No one will be able to guess the surprise ingredient.
Plus, now you can eat pie and not feel guilty about it, because after all, you’re eating your veggies.
Zucchini Custard Pie
A coworker shared this recipe with Barbara a number of years ago. Then she was pleasantly surprised to find a very similar recipe saved among our Grandmother’s recipes.
While it isn’t a recipe either of us remembers her making, finding it makes us think she made and enjoyed a zucchini pie or two in her day.
This dessert is perfect with a traditional pie crust, but make this zucchini pie without a crust if you prefer it that way. It is truly delicious either way!
This pie does require a bit of prep work but it’s a simple recipe that is definitely worth the steps. Our instructions include directions for 1 or 2 pies depending on how much zucchini you have on hand.
Once you peel the zucchini, cut it into cubes and cook it on the stove top by boiling it until fork tender. Once the zucchini is cooked and drained, the rest of the recipe is really simple. Measure the zucchini AFTER you cook it to get the cup needed for the recipe.
Just add all the ingredients to a blender and blend until smooth. Then pour into an uncooked pie crust and bake.
You can definitely make your own pie crust but while our Grandma was a wonderful pie crust maker, both Barbara and I took after our mom when it comes to pie crusts…we can NOT make them! So, we rely on pre-made pie crusts – either the ones you find in the refrigerated section at the grocery store or the frozen pie crusts.
Sweet Zucchini Pie Ingredients
Zucchini, peeled and cubed
Evaporated Milk
Egg
Sugar
Flour
Ground Cinnamon
Vanilla Extract
Melted Butter or Margarine
Pie Crust
Ground Nutmeg, optional
How to Old Fashioned Zucchini Pie
For the full ingredient amounts and instructions for old fashioned zucchini pie, scroll to the recipe card at the bottom of this post.
Instructions:
- Peel zucchini and cut into large cubes.
- Boil in water until fork-tender; drain well.
- Using a high speed blender, pulverize cooked zucchini, evaporated milk, eggs, sugar vanilla, ground cinnamon, flour and melted butter.
- Pour into pie crust.
- Bake at 425 degrees F for 15 minutes; then turn down the heat to 325 degrees F, and continue cooking for 30 – 40 minutes.
- Let cool before cutting and serving.
Notes About Zucchini Custard Pie
- This recipe makes one or two zucchini pies, depending on how much cooked zucchini you have.
- Peel the zucchini and cut into cubes before boiling in water. Once it’s fork-tender, drain well.
- Measure the zucchini after it’s been cooked.
- If you’ve got around 1 cup cooked zucchini, just 1 egg and 1 pie crust. If you’ve got closer to 2 cups cooked zucchini, use 2 eggs and 2 pie crusts. Leave all the other ingredient amounts the same.
- Be sure to use evaporated milk, not to be confused with sweetened condensed milk.
- A blender works best for this recipe. The batter will be a very thin liquid.
- If desired, sprinkled ground nutmeg over the cooked pie, similar to what you do with sugar cream pie.
- Let cool before cutting and serving.
Old Fashioned Zucchini Recipes
If you are like us and have oodles and oodles of zucchinis from the garden, check out some of our other favorite zucchini recipes.
- Sour Cream Zucchini Casserole
- Frosted Zucchini Bars with Chocolate Chips
- Parmesan Zucchini Squares
- Chocolate Chip Zucchini Bread
- Butterscotch Zucchini Cake
- Spicy Roasted Zucchini
- Cheesy Summer Squash and Zucchini Casserole
- Double Chocolate Zucchini Cake
Zucchini Pie - A Sweet Zucchini Pie Dessert
Ingredients
- 1 2 cup(s) cubed and cooked zucchini SEE NOTES measure after cooked
- 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 - 2 egg(s) SEE NOTES
- 1 - 2 pie crust(s) SEE NOTES
Instructions
- 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(s).
- Bake for 15 minutes at 425 degrees F; 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.
Notes
- This recipe makes one or two zucchini pies, depending on how much cooked zucchini you have.
- Peel the zucchini and cut into cubes before boiling in water. Once it's fork-tender, drain well.
- Measure the zucchini after it's been cooked.
- If you've got around 1 cup cooked zucchini, just 1 egg and 1 pie crust. If you've got closer to 2 cups cooked zucchini, use 2 eggs and 2 pie crusts. Leave all the other ingredient amounts the same.
- Be sure to use evaporated milk, not to be confused with sweetened condensed milk.
- A blender works best for this recipe. The batter will be a very thin liquid.
- If desired, sprinkled ground nutmeg over the cooked pie, similar to what you do with sugar cream pie.
- Let cool before cutting and serving.
- Love zucchini? Try Mom's Perfect Zucchini Bread with Chocolate Chips.
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