Low Fat Zucchini Cream Pie

Name: Low Fat Zucchini Cream Pie
Prep time: 15 min
Total time: 15 min
Yield: 1 pie, 8 serving(s)
Ingredients: 1 1/2 cups peeled seeded and grated zucchini; 1 (12 ounce) can evaporated skim milk (I used 2%); 1 cup sugar (I would use 3/4 cup for less sweetness); 1 egg; 1 egg white; 3 tablespoons flour; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 1 unbaked pie shell; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg

Submitted by food snob mom

"This is a delicious pie and a great way to eat zucchini. You'll never know that zucchini is in the recipe. I found this recipe in a local newspaper who converted the original recipe into a low-fat version!"

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Ready In:: 15mins
Ingredients:: 11
Yields:: 1 pie
Serves:: 8

ingredients

1 ¹⁄₂ cups peeled seeded and grated zucchini
1 (12 ounce) can evaporated skim milk (I used 2%)
1 cup sugar (I would use 3/4 cup for less sweetness)
1 egg
1 egg white
3 tablespoons flour
1 teaspoon vanilla extract
¹⁄₈ teaspoon salt
1 unbaked pie shell
¹⁄₂ teaspoon ground cinnamon
¹⁄₂ teaspoon ground nutmeg

directions

Steam the grated zucchini (microwave if desired) until soft. Drain liquid and cool. Preheat oven to 425 degrees.
Place evaporated milk, sugar, egg, egg white, flour, vanilla and salt in a blender and blend will. Add cooled zucchini and blend well again.
Pour custard into unbaked pie crust and sprinkle with cinnamon and nutmeg mixture.
Place on baking sheet. Bake for 5 minutes. Reduce heart to 325 degrees and bake for another 30 minutes, our until a sharp knife inserted into center comes out clean. (Note: It took me a lot longer to cook this).