This recipe comes from Traci’s friend Lisa Gerber, who’s also the source of beautiful bean dip. I don’t know what it is, but I can never simply follow a recipe as is without making some kind of change — usually because, as in this case, I didn’t have all the ingredients.
I thought about using rice syrup once I discovered our sugar canister was empty, but in the end I decided it would be simpler to sub brown sugar. Next time I make this, though (and there WILL be a next time), I might try the rice syrup.
This pie does taste pretty similar to sugar cream pie, which raises the question: Is it actually any healthier? (Before we answer that question, I should note that I always make my sugar cream pie with milk instead of cream or half & half. I think it tastes fine and nobody complains.)
As for the other ingredients, when I compare the recipe below to a standard sugar cream pie recipe, this one has 1/2 cup less sugar, 6 T less flour, 3/4 cup less whole milk (in addition to the cup of cream I mentioned earlier) and 3 T. less butter.
So yeah, I’m not in a number-crunching state of mind, but I’d say you definitely save a whole bunch of fat and calories by making zucchini sugar cream.
The Recipe (adapted from this one at allrecipes.com)
- 2 c zucchini, chopped
- 1 c sugar
- 2 T flour
- 1 egg
- 1 c half & half (I use skim milk)
- 1 1/2 t melted butter
- 1 deep dish pie shell
- Put chopped zucchini in microwave safe bowl and add a little water.
- Microwave until cooked, about 5 minutes. Should equal about 1 cup of cooked zucchini.
- In blender, mix zucchini and rest of ingredients until blended.
- Pour into unbaked pie shell.
- Sprinkle with cinnamon and nutmeg.
- Bake at 425 for 15 minutes then 350 for 20 minutes or until set.