Zucchini Cream Pie recipe

1 servings

1 1/2 cups zucchini - peeled, seeded and sliced

1 cup evaporated milk

2 cups white sugar

1 egg

3 tablespoons margarine

3 tablespoons all-purpose flour

1 teaspoon vanilla extract

1 pinch salt

1 recipe pastry for a 9 inch single crust pie

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Boil zucchini until tender.

Drain and let stand in cold water for about 5 minutes, then drain.

Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.

Pour into unbaked pie shell.

Sprinkle with cinnamon and nutmeg.

Bake at 425 degrees F (220 degrees C) for 5 minutes.

Reduce heat to 325 degrees F (165 degrees C) and bake until set.