Zucchini or Yellow Squash Cream Pie
Transform an everyday vegetable into an unforgettable dessert with this Zucchini or Yellow Squash Cream Pie, a hidden gem for adventurous bakers! This one-of-a-kind recipe takes tender zucchini or yellow squash—pureed to perfection—and blends it with a luscious custard base of heavy cream, warm spices like cinnamon and nutmeg, and just the right touch of both granulated and brown sugars. Housed in a buttery, flaky pie crust, the filling bakes to silky smoothness, creating a creamy, subtly spiced pie that's as unique as it is delicious. Perfect for showcasing summer’s bounty or surprising guests with an unexpected twist, serve this chilled or at room temperature for a dessert that’s as comforting as it is intriguing. Whether you're looking for a creative way to use up zucchini or a conversation-starting dessert, this pie is sure to impress!
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Recipe Information
Ingredients
- 2 cups Zucchini or yellow squash (peeled and chopped)
- 3/4 cup Granulated sugar
- 1/4 cup Brown sugar
- 2 large Eggs
- 1 cup Heavy cream
- 2 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 piece 9-inch unbaked pie crust
Instructions
Preheat your oven to 375°F (190°C).
If using zucchini or yellow squash, peel the skin, remove seeds if they are large, and chop into small pieces.
Bring a medium pot of water to a boil. Add the zucchini or squash and cook for 5-7 minutes, or until tender. Drain and let it cool slightly.
Place the cooked zucchini or squash in a blender or food processor and puree until smooth. You should have about 2 cups of puree. Set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and cornstarch until well combined.
Add the eggs, heavy cream, ground cinnamon, ground nutmeg, vanilla extract, and salt to the sugar mixture. Whisk until fully blended.
Stir in the zucchini or squash puree until the filling is smooth and uniform in texture.
Melt the unsalted butter and stir it into the mixture.
Roll out your pie crust (if not pre-made) and line a 9-inch pie dish. Pour the creamy filling into the unbaked pie shell.
Place the pie on the center rack of the preheated oven and bake for 45-50 minutes, or until the filling is set and slightly golden on top. A knife inserted into the center should come out clean.
Once baked, remove the pie from the oven and let it cool on a wire rack.
Chill the pie in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the texture to firm up.
Serve chilled or at room temperature. Enjoy your Zucchini or Yellow Squash Cream Pie!
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 27.7 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 188 mg | 4% | |
*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.
