Coconut Custard (zucchini) Pie

Ingredients

• Servings: 1
• 1 cup peeled, chopped zucchini
• 1 cup sweetened flaked coconut, divided
• 2/3 cup sugar
• 1 1/2 cups milk
• 3 eggs
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 (9 inch) unbaked pie crust
• 1 pinch ground nutmeg

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 450 degrees f (230 degrees c).
• 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.
• 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.
• 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.