Zucchini (or yellow squash) Cream Pie

  • Yield 6 to 8 servings


2 cups peeled, chopped zucchini or yellow squash
3 cups water
1 cup evaporated milk
2 cups white sugar
1 -- egg, beaten
2 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 -- nine inch pie crust


  1. Cook zucchini in water until tender.
  2. Drain then put in refrigerator for 10 minutes.
  3. Drain zucchini again.
  4. Blend zucchini, evaporated milk, white sugar, egg, butter, flour, and vanilla together.
  5. Pulse in food processor until creamy.
  6. Pour mixture into pie crust.
  7. Sprinking with cinnamon and nutmeg.
  8. Bake at 325 degrees for 65 minutes or until a knife comes out clean.



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