Best 5 Zucchini Cream Pie In A Blender Recipes

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Indulge in a delightful culinary journey with our Zucchini Cream Pie, a symphony of flavors that will tantalize your taste buds. This unique pie features a creamy, velvety filling made from fresh zucchini, eggs, and milk, enveloped in a flaky, golden-brown crust. The delicate sweetness of the zucchini harmonizes perfectly with the richness of the cream, creating a luscious texture that melts in your mouth. Each bite offers a burst of refreshing flavors, making this pie an ideal treat for any occasion.

Unlock the secrets of this extraordinary dessert with our comprehensive guide, where you'll find step-by-step instructions and helpful tips to ensure a perfect result. Discover the art of creating the perfect crust, the secret to achieving a smooth and creamy filling, and the techniques for achieving that beautiful golden-brown finish. Elevate your culinary skills and impress your loved ones with this exceptional Zucchini Cream Pie.

Let's cook with our recipes!

EASY BLENDER ZUCCHINI PIE



Easy Blender Zucchini Pie image

Make and share this Easy Blender Zucchini Pie recipe from Food.com.

Provided by grandma2969

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

3 cups zucchini, cooked, and mashed
1/2 cup margarine or 1/2 cup butter, softened
1/4 cup sugar
4 large eggs
2 tablespoons all-purpose white flour
2 tablespoons lemon extract
2 tablespoons coconut extract
2 teaspoons vanilla extract

Steps:

  • Put all ingredients into food processor or blender and blend well.and pour into an unbaked 9" pie shell.
  • Bake in preheated 350* oven or 55 minutes or till knife inserted in center comes out clean.

Nutrition Facts : Calories 195.2, Fat 13.9, SaturatedFat 2.8, Cholesterol 105.8, Sodium 173, Carbohydrate 9.9, Fiber 0.6, Sugar 7.4, Protein 4

AUNT INA'S TOMATO ZUCCHINI PIE



Aunt Ina's Tomato Zucchini Pie image

I got this recipe from my aunt who made it often. I think its either a Magic Crust or Impossible Pie. It does make its own crust as it bakes. Aunt Ina gave me a hand-written copy of this recipe back in the 1980's with no source. Do be careful about how juicy the tomatoes are. The pie can be soggy if they are very juicy. Also be...

Provided by Kathie Carr

Categories     Savory Pies

Time 40m

Number Of Ingredients 10

1 c chopped fresh tomato, drain any juice off
2 c chopped zucchini
1/2 c chopped onion
1/2 c grated parmesan cheese (you may substitute any cheese you prefer like shredded cheddar or swiss)
1 1/2 c milk
3/4 c baking mix, like bisquick
3 large eggs, beaten
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/ tsp basil, dried

Steps:

  • 1. Pre-heat oven to 400 degrees. Grease a 10-inch pie plate. Sprinkle tomato, zucchini, onion and Parmesan cheese on bottom of pie plate.
  • 2. Beat together remaining ingredients until smooth, 15 seconds in blender on high, or 1 minute with a whisk or hand beater. Carefully pour into pie plate on top of vegetables. Bake until knife inserted in center comes out clean - about 30 minutes. Cool 5 minutes before cutting and serving.
  • 3. Note: If you want to have more "cooked" and less crisp veggies you can saute them before placing in pie plate. However, be sure to fully drain any oil or juice before placing in pie plate.

COCONUT CUSTARD (ZUCCHINI) PIE



Coconut Custard (Zucchini) Pie image

You will never know this pie has zucchini in it. It tastes just like a custard pie.

Provided by PARADI

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 8

Number Of Ingredients 9

1 cup peeled, chopped zucchini
1 cup sweetened flaked coconut, divided
⅔ cup sugar
1 ½ cups milk
3 eggs
1 teaspoon vanilla extract
1 pinch salt
1 (9 inch) unbaked pie crust
1 pinch ground nutmeg

Steps:

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

Nutrition Facts : Calories 274.8 calories, Carbohydrate 34.7 g, Cholesterol 73.4 mg, Fat 12.9 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 5.5 g, Sodium 189.9 mg, Sugar 22.7 g

ZUCCHINI CREAM PIE IN A BLENDER



Zucchini Cream Pie in a Blender image

an older lady I used to work with..introduced me to this quick easy pie..my husband is not a fan or zucchini..but he loves this pie..hard to eat only one slice

Provided by grandma2969

Categories     Pie

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup zucchini, peeled, cooked
1 cup granulated sugar
1 cup evaporated milk
2 tablespoons flour
1 1/2 tablespoons margarine
1/2 teaspoon vanilla
1 large egg
1 unbaked pie shell

Steps:

  • Peel and cook zucchini --.
  • Preheat oven to 425*.
  • Dump all ingredients into a blender and mix well.
  • Dump in unbaked pie crust.
  • Bake at 425* for 10 minutes.then lower to bake at 350* for 15-20 minutes.
  • We like it warm or chilled.

Nutrition Facts : Calories 388.3, Fat 16.9, SaturatedFat 5.2, Cholesterol 47.4, Sodium 247.4, Carbohydrate 54, Fiber 1.4, Sugar 33.8, Protein 6.3

ZUCCHINI (OR YELLOW SQUASH) CREAM PIE



Zucchini (or yellow squash) Cream Pie image

Make and share this Zucchini (or yellow squash) Cream Pie recipe from Food.com.

Provided by Suzyhomemaker

Categories     Pie

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

2 cups peeled and chopped zucchini or 2 cups yellow squash
3 cups water
1 cup evaporated milk
2 cups white sugar
1 egg, beaten
2 tablespoons butter or 2 tablespoons margarine
3 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 9 inch pie shell

Steps:

  • Cook zucchini in water until tender.
  • Drain then put in refrigerator for 10 minutes.
  • Drain zucchini.
  • Blend zucchini, evaporated milk, white sugar, egg, butter, flour, vanilla together.
  • Pulsing until creamy.
  • Pour mixture into pie crust and sprinkle with cinnamon and nutmeg.
  • Bake at 325 for 65 minutes or until a knife comes out clean.

Tips:

  • Use fresh zucchini for the best flavor and texture.
  • Grate the zucchini on the large holes of a box grater to ensure even cooking.
  • Squeeze out the excess moisture from the grated zucchini before adding it to the blender. This will help prevent the pie from being too watery.
  • Be sure to use full-fat cream cheese for a rich and creamy filling.
  • Don't overbeat the filling or it will become too thick and dense.
  • Bake the pie until the center is just set. Overbaking will make the pie dry and crumbly.
  • Let the pie cool completely before serving. This will allow the flavors to meld and the pie to firm up.
  • Garnish the pie with fresh mint or whipped cream before serving.

Conclusion:

Zucchini cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up fresh zucchini from your garden, and it is also a good source of vitamins and minerals. This pie is sure to be a hit with your family and friends, and it is a great way to enjoy the flavors of summer.

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