Coconut Custard (Zucchini) Pie

This coconut custard (zucchini) pie recipe tastes just like the real thing — you’d never guess it has zucchini once this treat is blended and baked.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 275 Calories

Ingredients

• 1 teaspoon vanilla extract
• 3 eggs
• 1 pinch salt
• 1 pinch ground nutmeg
• 1 (9 inch) unbaked pie crust
• 1 cup peeled, chopped zucchini
• 1 cup sweetened flaked coconut, divided
• 1.5 cups milk
• 0.66666668653488 cup sugar

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.