Zucchini Cream Pie In A Blender Recipes

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ZUCCHINI CREAM PIE IN A BLENDER

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



Zucchini Cream Pie in a Blender image

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

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

EASY BLENDER ZUCCHINI PIE

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



Easy Blender Zucchini Pie image

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

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

ZUCCHINI COBBLER

A very delicious dessert which tastes almost like Apple Cobbler. In fact, we cannot tell the difference. Top with whipped cream or serve with vanilla ice cream!

Provided by Don

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 25

Number Of Ingredients 9



Zucchini Cobbler image

Steps:

  • In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
  • Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 41.3 g, Cholesterol 29.3 mg, Fat 11.3 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 7.1 g, Sodium 82.9 mg, Sugar 24.9 g

8 cups peeled, chopped zucchini
⅔ cup lemon juice
1 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups all-purpose flour
2 cups white sugar
1 ½ cups butter, chilled
1 teaspoon ground cinnamon

ZUCCHINI CREAM

This is from "A Passion for Preserves". It tastes like lemon curd and has the texture of apple butter. Absolutley delicious! I'm going to try making lime and orange versions of this recipe.

Provided by Deb Wolf

Categories     Lemon

Time 50m

Yield 3 half pints, 48 serving(s)

Number Of Ingredients 4



Zucchini Cream image

Steps:

  • Cut off stem and blossom ends of the zucchini and peel. (Remove all the green for a prettier color at the end). If the zucchini are very large, cut in half lengthwise and remove the seeds. If small, leave whole. (I cut the zucchini into chunks at this point).
  • Boil in a small quantity of water until tender OR you may microwave in a covered dish until tender, about 10 minutes. In either case, drain well, then mash or process to a smooth pulp.
  • Cook in the top of a double boiler over hot water with sugar, butter, lemon juice and zest. Stir frequently, until thick and creamy, about 15 minutes.
  • Ladle into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, put lids and rings in place and tighten down.
  • Invert jars for a few minutes, then return to upright and cool completely. Check seals, label and store in cool, dry place.
  • Note: It took 30 minutes for my batch to cook down. I processed my jars in a hot water bath for 5 minutes.

2 lbs zucchini
2 cups sugar
1/2 cup butter (no substitute)
2 lemons, juiced and zested

COCONUT CUSTARD (ZUCCHINI) PIE

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



Coconut Custard (Zucchini) Pie image

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

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

ZUCCHINI CUSTARD PIE

Sounds strange but you will be pleasantly surprised with this cool and refreshing custard pie! Unlike anything you have ever tasted! One slice is NEVER enough! Amazingly easy! Give this one a try. This will make 2 9 inch pies (standard depth shells)

Provided by Mike O

Categories     Pie

Time 1h10m

Yield 2 Pies, 8-10 serving(s)

Number Of Ingredients 8



Zucchini Custard Pie image

Steps:

  • Peel and slice zucchini and place in boiling water. When tender, remove and rinse with cool water to stop the cooking and for easy handling.
  • Pull out seeds so only the flesh of the zucchini is left.
  • Put all the ingredients into a large blender.
  • Blend until well mixed.
  • Pour into unbaked pie shells.
  • Sprinkle well with cinnamon and nutmeg.
  • Bake at 425 degrees for 10minutes then 350 degrees for 30 minutes.
  • Let cool on the counter for approximately 1 hour.
  • Refrigerate well and serve.
  • Its always best topped with whipped cream.

Nutrition Facts : Calories 565.5, Fat 22.9, SaturatedFat 10.5, Cholesterol 80, Sodium 318.5, Carbohydrate 82.3, Fiber 1.7, Sugar 52.6, Protein 9.2

2 1/4 cups zucchini, peeled seeded, diced, cooked drained
2 cups evaporated milk
2 eggs
4 tablespoons flour
4 tablespoons melted butter
2 cups sugar
2 teaspoons vanilla
2 (9 inch) deep dish pie shells (homemade or frozen store bought)

ZUCCHINI DESSERT PIE

This pie is so good I actually ASK people to give me zucchini so I can make it. If you like pumpkin pie, you will probably enjoy this pie as well. (In fact, when fall rolls around, this is the recipe I use to make my pumpkin pies.) The original recipe is from my husband's great aunt Gin. I have found it works well to freeze the puree for winter use. I just warm it slightly in the microwave before adding it to the other ingredients. That way it will be more like when I make it with freshly cooked zucchini. I have also found it works fine to use a can of sweetened condensed milk in place of the evaporated milk, sugar and honey.

Provided by Marg CaymanDesigns

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11



Zucchini Dessert Pie image

Steps:

  • To make the puree, skin the zucchini and cut it up into 1-inch chunks.
  • Microwave on high, until easily pierced with a fork, about 9 minutes, stirring once.
  • Pour off any water (very important!).
  • Puree in the blender.
  • Mix zucchini puree, honey and dry ingredients together.
  • Warm milk and add with eggs to zucchini mixture.
  • Use hand mixer to blend well.
  • Pour into unbaked 9-inch pie crust.
  • Bake at 425°F for 10 minutes, then reduce to 350°F and bake for 40-45 minutes longer; OR until knife inserted slightly off center (about half way between the center and edge) comes out clean, center will be wobbly.
  • Cool for about 2 hours and then chill for several, if desired.
  • Serve with whipped cream.

Nutrition Facts : Calories 246.2, Fat 11.2, SaturatedFat 3.8, Cholesterol 55.6, Sodium 461.9, Carbohydrate 32.3, Fiber 1.6, Sugar 17.9, Protein 5.5

1 (9 inch) pie crusts
2 cups pureed cooked zucchini
1/4 cup honey
1/3 cup sugar
1 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 cup evaporated milk, warmed
2 eggs

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