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zucchini dessert pie


this pie is so good i actually ask people to give me zucchini so i can make it. if you like pumpkin pie, you will probably enjoy this pie as well. (in fact, when fall rolls around, this is the recipe i use to make my pumpkin pies.) the original recipe is from my husband's great aunt gin. i have found it works well to freeze the puree for winter use. i just warm it slightly in the microwave before adding it to the other ingredients. that way it will be more like when i make it with freshly cooked zucchini. i have also found it works fine to use a can of sweetened condensed milk in place of the evaporated milk, sugar and honey.


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  1. To make the puree
  2. Skin the zucchini and cut it up into 1-inch chunks
  3. Microwave on high
  4. Until easily pierced with a fork
  5. About 9 minutes
  6. Stirring once
  7. Pour off any water
  8. Puree in the blender
  9. Mix zucchini puree
  10. Honey and dry ingredients together
  11. Warm milk and add with eggs to zucchini mixture
  12. Use hand mixer to blend well
  13. Pour into unbaked 9-inch pie crust
  14. Bake at 425f for 10 minutes
  15. Then reduce to 350f and bake for 40-45 minutes longer
  16. Or until knife inserted slightly off center comes out clean
  17. Center will be wobbly
  18. Cool for about 2 hours and then chill for several
  19. If desired
  20. Serve with whipped cream

Step 12

Total Time in Minute 75

Ingredients Count 11

cooking zucchini dessert pie

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Pie crusts









Evaporated milk


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