- Caster sugar (or granulated sugar, depending on availability)
- Zucchini, peeled and grated (key vegetable)
- Vanilla extract
- Cornstarch or flour (thickening agent)
- Grated coconut (optional topping)
- Biscuit crumbs (crust base)
- Butter (for crust)
Steps
### Cozy Coconut Custard Zucchini Pie Recipe
#### Introduction
Delight in the creamy coconut custard of this delicious zucchini pie while enjoying a hint of tender zucchini. This recipe combines the comforting flavors of fall with the tropical twist of coconut, making it perfect for any season.
#### Ingredients (For 8-10 Servings)
- 2 large zucchinis
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup coconut milk
- 1/4 cup unsweetened shredded coconut
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 pie crust (store-bought or homemade)
#### Step-by-Step Instructions
##### Preparing the Zucchini
1. **Wash and Prep Zucchinis**: Rinse two large zucchinis thoroughly under cold water.
2. **Slice Thinly**: Using a mandoline slicer or a very sharp knife, slice zucchinis into thin rounds (about 1/8 inch thick).
3. **Cooking the Zucchini**: In a large skillet over medium heat, sauté the sliced zucchinis in a small amount of olive oil for about 5-7 minutes until they are slightly tender but still firm.
##### Making the Custard
4. **Combine Dry Ingredients**: In a mixing bowl, whisk together three eggs and one cup of granulated sugar.
5. **Add Wet Ingredients**: Stir in 1/2 cup coconut milk, 1/4 cup unsweetened shredded coconut, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt until well combined.
6. **Fold in Zucchini**: Gently fold the cooked zucchini slices into the custard mixture.
##### Assembling the Pie
7. **Prepare Crust**: If using a store-bought crust, roll it out to fit your pie dish or use an already rolled-out homemade dough.
8. **Lay Down Dough**: Place the prepared crust in your 9-inch pie dish and press lightly into the bottom and sides.
9. **Pour Custard Mixture**: Pour the zucchini custard mixture evenly into the pie crust.
10. **Bake**: Preheat your oven to 350°F (175°C). Bake for approximately 40-45 minutes, or until the top is golden brown and the filling is set.
##### Serving
11. **Cool and Serve**: Allow the pie to cool before slicing and serving. It’s perfect as a dessert or served with ice cream on the side.
#### Tips & Tricks
- *Use Fresh Zucchini*: The freshness of your zucchini will enhance the flavor significantly.
- *Adjust Sweetness*: If you prefer less sweetness, reduce the sugar or add extra coconut milk to balance it out.
- *Freeze Leftovers*: This pie can be frozen for up to 2 months. Simply wrap well and place in a freezer-safe container.
#### SEO Keywords
- Coconut Custard Zucchini Pie Recipe
- Fall Desserts
- Tropical Flavored Pies
- Healthy Sweet Treats
By following these detailed steps, you'll have a delightful coconut custard zucchini pie that is sure to impress your guests or satisfy your cravings. Enjoy the rich flavors and unique combination of ingredients!