Summertime Surprise Sugar Cream Pie (Zucchini Pie)

Zucchini what? Barry was braced for the worst when I told him we were having Zucchini Pie for dessert. He loves zucchini bread and other sweet treats as well as savory recipes that include the garden vegetable but . . .  However, after just one bite, he was a fan. Truthfully, it tasted just like a classic sugar cream pie with it's characteristic firm but creamy filling and sweet taste. I found several versions on the internet, all containing the exact ingredients except some called for 2 cups of zucchini. I wonder who was brave enough to originally create this recipe? Last question: Since itcontains a vegetable, could we call this a healthy pie?

 A slice of Zucchini Pie with blueberries, sliced strawberries
and a dollop of  whipped cream. 

Summertime Surprise Sugar Cream Pie (Zucchini Pie)      Make one 9-inch pie

1 cup zucchini peeled, seeded & pureed (squeeze out excess moisture if pureed zucchini seems wet)

1 egg

1 cup evaporated milk

1 cup granulated sugar

1/2 cup all-purpose flour

2 tablespoons butter, melted

1 teaspoon vanilla

1 9-inch pie crust unbaked (I used a no-roll oil pie crust)

Ground cinnamon 

Ground nutmeg

1. Preheat the oven to 450°.
2. Mix all ingredients in a blender or food processor. 

   
3. Pour into an unbaked pie shell. 

   
4. Sprinkle liberally with cinnamon and lightly with nutmeg.

5. Bake for 10 minutes and then reduce heat to 350° and bake for another 30 minutes or until a knife inserted in the center comes out clean. 

   
   
   

Recipe without photos . . . Summertime Surprise Sugar Cream Pie (Zucchini Pie)      Make one 9-inch pie

1 cup zucchini peeled, seeded & pureed (squeeze out excess moisture if pureed zucchini seems wet)

1 egg

1 cup evaporated milk

1 cup granulated sugar

1/2 cup all-purpose flour

2 tablespoons butter, melted

1 teaspoon vanilla

1 9-inch pie crust unbaked (I used a no-roll oil pie crust)

Ground cinnamon 

Ground nutmeg

1. Preheat the oven to 450°.
2. Mix all ingredients in a blender or food processor. 

3. Pour into an unbaked pie shell. 

4. Sprinkle liberally with cinnamon and lightly with nutmeg.

5. Bake for 10 minutes and then reduce heat to 350° and bake for another 30 minutes or until a knife inserted in the center comes out clean.