Coconut Custard (Zucchini) Pie

Zucchini and coconut are blended and baked in this sweet summer sensation! You will never know this pie has zucchini in it. It tastes just like a custard pie.

• 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 ½ cups milk
• 1 pinch ground nutmeg
• 1 (9 inch) unbaked pie crust
• ⅔ cup sugar
• 1 cup peeled, chopped zucchini
• 1 cup sweetened flaked coconut, divided

Recipe Instructions

Step 1

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

Step 2

Heat 1 inch of water to a boil in a small saucepan over medium heat. Add zucchini, cover, and steam until softened, about 5 minutes.

Step 3

In a blender or food processor, blend the cooked zucchini, 3/4 cup coconut, sugar, milk, eggs, vanilla extract, and salt until smooth. Pour into the pie crust, and sprinkle with remaining coconut and nutmeg.

Step 4

Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 50 minutes, or until a knife inserted in the center comes out clean.