Another day, another zucchini dessert. This time around, it’s a zucchini pie. I got the recipe from Food.com, via Pinterest.
- 1 9-inch pie crust
- 2 cups pureed cooked zucchini
- 1/4 cup honey
- 1/3 cup sugar
- 1 tsp salt
- 2 tsp cinnamon
- 3/4 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1 cup evaporated milk, warmed
- 2 eggs
1. To make the puree, skin the zucchini and cut it up into 1-inch chunks.
2. Microwave on high, until easily pierced with a fork, about 9 minutes.
3. Pour off any water (very important!).
4 Puree in a food processor.
5 Mix zucchini puree, honey and dry ingredients together.
6. Warm milk and add, with eggs, to zucchini mixture.
7. Use hand mixer to blend well.
8. Pour into unbaked 9-inch pie crust.
9. Bake at 425° for 10 minutes, then reduce to 350° and bake for 40-45 minutes longer—or until knife inserted comes out clean.
10. Cool for about 2 hours and then chill for several, if desired.
Now, it is important to note that I actually made this pie twice (first was a test, second was for a family function). The first time, it came out pretty well, but I had a couple of small issues. The biggest problem was that I decided to try and bake it in a deep-dish pie dish, even though there wasn’t enough filling or crust. Little did I know, baking a small pie in a deep dish would have detrimental effects on the crust. Even after baking for the full time allotment, the crust still wasn’t very brown. But, the rest of the pie was done, so I had to take it the way it was.
Just as I had read, the pie tasted just like a pumpkin pie. It was delicious! However, the first time I made it, the filling was a tad grainy, and it was also a little bit runny. So, on the second attempt, I aggressively drained the chunks of zucchini before pureeing them. I put them in between a few sheets of paper towel and smashed them with a slotted spoon until all of the water drained out, and that seemed to work pretty well. On the second try, I pureed them for a bit longer until everything was smooth. I also baked the second pie in a regular, 9-inch disposable pie dish.
It turned out that all of those changes made a pretty big difference. The second pie tasted the same, but the texture had improved exponentially. I didn’t take pictures of the second pie, but it looked pretty identical to the first one.
So, if you’re a fan of pumpkin pie, this zucchini pie will definitely be a big hit.
Footnote: I made my own pie crust instead of using one that was store-bought. It’s easy and completely foolproof. This my adaptation of the original Good Housekeeping recipe.
9-inch Pie Crust
- 1 1/3 cup AP flour
- 1/4 tsp salt
- 1 cup (1 stick) butter
- 4-5 tbs ice water
1. In food processor with knife blade attached, blend flour and salt. Add butter and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.
2. Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. If chilled overnight, let dough stand 30 minutes at room temperature before rolling. Roll out and fill!