Zucchini Custard Pie
Discover the unexpected delight of Zucchini Custard Pie, where garden-fresh zucchini meets creamy, spiced custard in a buttery 9-inch pie crust. Perfectly textured with grated and well-squeezed zucchini, this pie blends the comforting warmth of cinnamon and nutmeg with the richness of whole milk, heavy cream, and melted butter. The result is a subtly sweet, velvety filling that bakes to golden perfection. Ideal as a unique dessert or a conversation-starting brunch dish, this recipe is easy to prepare in just 20 minutes, with a satisfying 55-minute bake time. Serve it slightly warm or chilled for a crowd-pleasing treat, and don’t forget—it’s a fantastic way to use up a zucchini surplus!
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Recipe Information
Ingredients
- 2 cups (grated and well-squeezed) Zucchini
- 0.75 cup Sugar
- 3 large Eggs
- 1 cup Whole Milk
- 0.5 cup Heavy Cream
- 2 tablespoons (melted) Unsalted Butter
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Nutmeg
- 0.5 teaspoon Ground Cinnamon
- 0.25 teaspoon Salt
- 3 tablespoons All-Purpose Flour
- 1 (9-inch) Unbaked Pie Crust
Instructions
Preheat your oven to 375°F (190°C).
Prepare the zucchini by grating it finely and squeezing out as much liquid as possible using a clean kitchen towel or cheesecloth. Measure out 2 cups of grated zucchini after squeezing.
In a large mixing bowl, whisk together the sugar, eggs, milk, heavy cream, melted butter, and vanilla extract until well combined.
Add the nutmeg, cinnamon, salt, and flour to the wet mixture and whisk until the dry ingredients are fully incorporated with no lumps.
Stir in the grated zucchini until evenly distributed throughout the custard mixture.
Place the unbaked pie crust into a 9-inch pie dish, crimping or trimming the edges as needed. Set the dish on a baking sheet to make transferring to the oven easier.
Pour the zucchini custard mixture into the prepared pie crust, spreading it evenly.
Place the pie on the middle rack of the preheated oven and bake for 50-55 minutes, or until the custard is set and the top is lightly golden. A knife inserted into the center should come out clean.
Remove the pie from the oven and let it cool to room temperature. The custard will continue to set as it cools.
Serve slices slightly warm or chilled. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 4698 mg | 204% | |
| Total Carbohydrate | 324.4 g | 118% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 185.7 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 484 mg | 37% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1417 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
