Irresistibly Delicious Zucchini Pie: A Surprising Dessert Delight
Description
Indulging in a slice of this Zucchini Pie is an experience that will have you and your guests questioning the main ingredient, as it’s nearly indistinguishable from a classic apple pie. This scrumptious dessert boasts an incredibly moist texture and a flavor profile that has captivated taste buds for nearly two decades. The original recipe was gifted to me by the wife of my insurance agent while I was living in Layton, Utah, and it has since become a staple in my kitchen, especially during the bountiful zucchini season. This pie is an exceptional way to utilize the abundant zucchini that seems to multiply overnight in the garden, transforming what might be seen as a surplus into a delightful dessert that will surely impress. Whether served warm with a scoop of vanilla ice cream or at room temperature, this pie is a delectable treat for any occasion.
Recipe Details
| Recipe Name | Zucchini Pie |
|---|---|
| Total Time | 45 minutes |
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Recipe Category | Dessert Pie |
| Servings | 8-10 pieces |
| Aggregated Rating | 4 out of 5 |
| Review Count | 1 |
| Calories per Serving | 381.4 |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 381.4 |
| Fat | 15.8 g |
| Saturated Fat | 3.9 g |
| Cholesterol | 0 mg |
| Sodium | 327.1 mg |
| Carbohydrates | 57.7 g |
| Fiber | 1.8 g |
| Sugar | 33 g |
| Protein | 4 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Medium Zucchini |
| 3-4 | White Sugar |
| 1 | Brown Sugar |
| 1/4 | Ground Cinnamon |
| 1 | Ground Nutmeg |
| 1/4 | Ground Allspice |
| 1/4 | Salt |
| 1/4 | Cream of Tartar |
| 1 1/2 | All-Purpose Flour |
| 2 | Cornstarch |
Instructions
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Prepare the Zucchini: Begin by peeling, deseeding, and cutting the zucchini into small pieces. This is a crucial step, as the texture of the zucchini should mimic that of cooked apples.
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Blanch the Zucchini: Place the prepared zucchini in a pot of water and bring it to a gentle boil. Allow it to cook for approximately 2 minutes. This quick blanching will soften the zucchini and enhance its sweetness.
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Drain and Cool: After boiling, drain the zucchini and set it aside to cool. This is important to ensure that the moisture does not affect the pie’s crust.
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Mix the Dry Ingredients: In a separate mixing bowl, combine the white sugar, brown sugar, cinnamon, nutmeg, allspice, salt, cream of tartar, flour, and cornstarch. Mixing these dry ingredients well will ensure an even distribution of flavors throughout the pie.
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Combine with Zucchini: Gently fold the cooled, drained zucchini into the mixture of dry ingredients, ensuring that each piece is well coated. This will help the flavors to meld beautifully during baking.
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Prepare the Pie Crust: Roll out your pie crust and line a 9-inch pie dish with it. Ensure that the crust is evenly pressed into the dish to prevent any leaks while baking.
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Fill the Pie Crust: Carefully spoon the zucchini mixture into the prepared pie crust, spreading it out evenly.
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Top with Second Crust: Place a second pie crust over the filling, sealing the edges well. You can choose to make slits in the top crust for venting, which allows steam to escape during baking.
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Bake the Pie: Preheat your oven to 400°F (200°C) and bake the pie for 10 minutes. After this initial baking, reduce the temperature to 350°F (175°C) and continue to bake for an additional 20 minutes or until the crust is golden brown and the filling is bubbly.
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Cool and Serve: Once baked, allow the pie to cool slightly before serving. For an extra touch of indulgence, serve warm with a scoop of vanilla ice cream, enhancing the flavors and providing a delightful contrast to the pie’s warm, spiced filling.
This Zucchini Pie is not only an exceptional way to utilize a garden’s bounty but also a delightful dessert that showcases how versatile zucchini can be in sweet recipes. Enjoy every slice and watch as your guests savor each bite, blissfully unaware of the hidden ingredient!
