Zucchini Pie
Difficulty: easy
Prep Time: Fifteen Minutes
Total Time: More than 1 hour
2 cups zucchini, cooked and puréed
¼ cup honey
1/3 cup sugar
½ tsp salt
1 ½ tsp cinnamon
½ tsp ginger
¼ tsp allspic
¼ tsp nutmeg
1 cup evaporated milk
2 eggs, beaten
1 8” pie crust
¼ cup honey
1/3 cup sugar
½ tsp salt
1 ½ tsp cinnamon
½ tsp ginger
¼ tsp allspic
¼ tsp nutmeg
1 cup evaporated milk
2 eggs, beaten
1 8” pie crust
Mix zucchini purée, honey and dry ingredients together. Warm the milk and add with eggs to purée. Using a hand blender, mix all ingredients well. Pour into unbaked pie shell and bake at 425°F for about 10 minutes, then reduce heat to 350°F and bake for another 40 minutes, or until a knife inserted near the centre comes out clean. (Centre will be a bit wobbly.) Cool for about 2 hours before cutting. Serve with whipped cream.
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