Best Zucchini Cream Pie In A Blender Recipes

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ZUCCHINI CREAM PIE IN A BLENDER



Zucchini Cream Pie in a Blender image

an older lady I used to work with..introduced me to this quick easy pie..my husband is not a fan or zucchini..but he loves this pie..hard to eat only one slice

Provided by grandma2969

Categories     Pie

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup zucchini, peeled, cooked
1 cup granulated sugar
1 cup evaporated milk
2 tablespoons flour
1 1/2 tablespoons margarine
1/2 teaspoon vanilla
1 large egg
1 unbaked pie shell

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.

Nutrition Facts : Calories 388.3, Fat 16.9, SaturatedFat 5.2, Cholesterol 47.4, Sodium 247.4, Carbohydrate 54, Fiber 1.4, Sugar 33.8, Protein 6.3

ZUCCHINI (OR YELLOW SQUASH) CREAM PIE



Zucchini (or yellow squash) Cream Pie image

Make and share this Zucchini (or yellow squash) Cream Pie recipe from Food.com.

Provided by Suzyhomemaker

Categories     Pie

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

2 cups peeled and chopped zucchini or 2 cups yellow squash
3 cups water
1 cup evaporated milk
2 cups white sugar
1 egg, beaten
2 tablespoons butter or 2 tablespoons margarine
3 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 9 inch pie shell

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.

COCONUT CUSTARD (ZUCCHINI) PIE



Coconut Custard (Zucchini) Pie image

You will never know this pie has zucchini in it. It tastes just like a custard pie.

Provided by PARADI

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 8

Number Of Ingredients 9

1 cup peeled, chopped zucchini
1 cup sweetened flaked coconut, divided
⅔ cup sugar
1 ½ cups milk
3 eggs
1 teaspoon vanilla extract
1 pinch salt
1 (9 inch) unbaked pie crust
1 pinch ground nutmeg

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.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 34.7 g, Cholesterol 73.4 mg, Fat 12.9 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 5.5 g, Sodium 189.9 mg, Sugar 22.7 g

EASY BLENDER ZUCCHINI PIE



Easy Blender Zucchini Pie image

Make and share this Easy Blender Zucchini Pie recipe from Food.com.

Provided by grandma2969

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

3 cups zucchini, cooked, and mashed
1/2 cup margarine or 1/2 cup butter, softened
1/4 cup sugar
4 large eggs
2 tablespoons all-purpose white flour
2 tablespoons lemon extract
2 tablespoons coconut extract
2 teaspoons vanilla extract

Steps:

  • Put all ingredients into food processor or blender and blend well.and pour into an unbaked 9" pie shell.
  • Bake in preheated 350* oven or 55 minutes or till knife inserted in center comes out clean.

Nutrition Facts : Calories 195.2, Fat 13.9, SaturatedFat 2.8, Cholesterol 105.8, Sodium 173, Carbohydrate 9.9, Fiber 0.6, Sugar 7.4, Protein 4

ZUCCHINI CUSTARD PIE



Zucchini Custard Pie image

Sounds strange but you will be pleasantly surprised with this cool and refreshing custard pie! Unlike anything you have ever tasted! One slice is NEVER enough! Amazingly easy! Give this one a try. This will make 2 9 inch pies (standard depth shells)

Provided by Mike O

Categories     Pie

Time 1h10m

Yield 2 Pies, 8-10 serving(s)

Number Of Ingredients 8

2 1/4 cups zucchini, peeled seeded, diced, cooked drained
2 cups evaporated milk
2 eggs
4 tablespoons flour
4 tablespoons melted butter
2 cups sugar
2 teaspoons vanilla
2 (9 inch) deep dish pie shells (homemade or frozen store bought)

Steps:

  • Peel and slice zucchini and place in boiling water. When tender, remove and rinse with cool water to stop the cooking and for easy handling.
  • Pull out seeds so only the flesh of the zucchini is left.
  • Put all the ingredients into a large blender.
  • Blend until well mixed.
  • Pour into unbaked pie shells.
  • Sprinkle well with cinnamon and nutmeg.
  • Bake at 425 degrees for 10minutes then 350 degrees for 30 minutes.
  • Let cool on the counter for approximately 1 hour.
  • Refrigerate well and serve.
  • Its always best topped with whipped cream.

Nutrition Facts : Calories 565.5, Fat 22.9, SaturatedFat 10.5, Cholesterol 80, Sodium 318.5, Carbohydrate 82.3, Fiber 1.7, Sugar 52.6, Protein 9.2

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