Coconut Custard (Zucchini) Pie You Have To Try

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Coconut Custard (Zucchini) Pie

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

Ingredients :

1 cup peeled, chopped zucchini
1 cup sweetened flaked coconut, divided
2/3 cup sugar
1 half cups milk
3 eggs
1 teaspoon vanilla extract
1 pinch salt
1 (nine inch) unbaked pie crust
1 pinch ground nutmeg

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H20M

Preheat oven to 450 ranges F (230 ranges C).
Heat 1 inch of water to a boil in a small saucepan over medium heat. Add zucchini, cowl, and steam until softened, approximately 5 minutes.
In a blender or meals processor, combo the cooked zucchini, three/four cup coconut, sugar, milk, eggs, vanilla extract, and salt until clean. Pour into the pie crust, and sprinkle with remaining coconut and nutmeg.
Bake 10 minutes within the preheated oven. Reduce warmth to 350 degrees F (a hundred seventy five degrees C), and continue baking 50 mins, or until a knife inserted inside the center comes out smooth.

Notes :

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