Coconut Custard (Zucchini) Pie

1. 1

   Preheat oven to 450 degrees F (230 degrees C).

2. 2

   Heat 1 inch of water to a boil in a small saucepan over medium heat. Add zucchini, cover, and steam until softened, about 5 minutes.

3. 3

   In a blender or food processor, blend the cooked zucchini, 3/4 cup coconut, sugar, milk, eggs, vanilla extract, and salt until smooth. Pour into the pie crust, and sprinkle with remaining coconut and nutmeg.

4. 4

   Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 50 minutes, or until a knife inserted in the center comes out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.