Coconut Custard (Zucchini) Pie

Name: Coconut Custard (Zucchini) Pie
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 3 eggs; 1 pinch ground nutmeg; 355 milliliters milk; 1 pinch salt; 158 milliliters sugar; 237 milliliters sweetened flaked coconut, divided; 1 9-inch (9 inch) unbaked pie crust; 1 teaspoon vanilla extract; 237 milliliters peeled, chopped zucchini

Coconut Custard (Zucchini) Pie is a vegetarian recipe with 8 servings. One portion of this dish contains around 6g of protein, 13g of fat, and a total of 283 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up unbaked pie crust, ground nutmeg, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

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

Equipment you will use

Oven

Heat 1 inch of water to a boil in a small saucepan over medium heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add zucchini, cover, and steam until softened, about 5 minutes.

Ingredients you will need

Zucchini

In a blender or food processor, blend the cooked zucchini, 3/4 cup coconut, sugar, milk, eggs, vanilla extract, and salt until smooth.

Ingredients you will need

Vanilla Extract

Zucchini

Coconut

Sugar

Egg

Milk

Salt

Equipment you will use

Food Processor

Blender

Pour into the pie crust, and sprinkle with remaining coconut and nutmeg.

Ingredients you will need

Pie Crust

Coconut

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.

Equipment you will use

Oven

Knife