Zucchini Cream Pie Recipes

Steps:

• 1. In saucepan, cover zuchinni with water, and boil about 4 minutes. Drain.
• 2. Pour zuchinni into a blender with sugar, egg, flour, butter, milk, and vanilla. Blend till smooth.
• 3. Pour mixture into unbaked pie shell. Sprinkle with nutmeg.
• 4. Bake at 425 degrees for 10 minutes; reduce heat to 350 degrees, and bake for another 35 mins.
• 5. Serve plain, or with a dollop of whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6-inch pan or a 12-inch pie plate.
• In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.
• Bake for 30 minutes, or until lightly brown.

Steps:

• Cook zucchini in water until tender.
• Drain then put in refrigerator for 10 minutes.
• Drain zucchini.
• Blend zucchini, evaporated milk, white sugar, egg, butter, flour, vanilla together.
• Pulsing until creamy.
• Pour mixture into pie crust and sprinkle with cinnamon and nutmeg.
• Bake at 325 for 65 minutes or until a knife comes out clean.

Steps:

• Peel and cook zucchini --.
• Preheat oven to 425*.
• Dump all ingredients into a blender and mix well.
• Dump in unbaked pie crust.
• Bake at 425* for 10 minutes.then lower to bake at 350* for 15-20 minutes.
• We like it warm or chilled.

Steps:

• 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.

Steps:

• In a saucepan, bring water to a boil. Add zucchini; cook for 3 minutes. Drain and pat dry. In a bowl, combine the zucchini, sugars, flour, lemon juice, cinnamon, cream of tartar and salt. Transfer to a greased 1-1/2-qt. baking dish., For topping, in a bowl, combine the flour and sugars. Cut in butter until mixture resembles coarse crumbs. Sprinkle over zucchini mixture. , Bake at 375° for 45-50 minutes or until topping is golden brown and filling is bubbly around the edges.

Steps:

• In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 25-35 minutes or until lightly browned.