Zucchini Custard Pie

Oh my goddess, we have found the perfect way to use excess garden zucchini!  We are baking, pureeing and freezing it for pie filling (recipe below).
To prepare zucchini:
Take one large zucchini and prick it full of holes,
Place on cookie sheet and bake at 350 degrees for an hour and a half.
Cool in refrigerator about an hour.
Slice zucchini lengthwise and use a spoon to scoop out seeds.
Scoop flesh into a blender or food processor.  Add:
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Puree until very smooth.  I found that it works best to do about 1.5 cups at a time, perfect for the recipe.
At this point you can freeze your puree for later use, or move right on to pie making:
Zucchini Custard Pie 

1 (9 inch) unbaked pie crust

1 1/2 cups zucchini, prepared as above

1 1/4 cups sugar

3 tablespoons flour

2 tablespoons butter, melted

1 1/2 cups half & half

2 eggs

1/4 teaspoon salt

1 teaspoon vanilla

Add melted butter to zucchini puree. Mix together sugar, flour and salt in small bowl; add to zucchini, along with eggs, half & half and vanilla. Beat well.

Pour into unbaked pie crust. Bake 20 minutes at 425 degrees and 10 minutes longer at 350 degrees, test for doneness by inserting a knife -- if knife comes out clean, pie is done.  As with all custards, it might appear a little bit jiggly.  Let it set for 30 minutes to firm up before eating.


Click here to go to Google Documents for a printable recipe card.