SCARY Zucchini Pie! :0 :0 :0

I finally made the SCARY zucchini pie last night! It never quite set up. The original recipe said 30 minutes. I left it in the oven almost an hour. Then when I stuck a knife in the middle, it really looked like it was breathing in and out. I think the zucchini pie is ALIVE! :0 :0 :0

Bizarrely enough, it tasted GREAT! It was kind of like bread pudding – without the bread. I ate it with milk on top, but I think it would also be really yummy served warm with ice cream.

I don't think I will make this again though. It was just too weird! :o

The recipe was from the Deseret News food page (see earlier post) but I tweaked it a bit.

Low-fat Zucchini Custardy-Pie

1 ½ cups peeled and grated zucchini

1 can (12 ounces) non-fat evaporated skim milk

1 cup sugar

1 egg

1 egg white

3 Tablespoons flour

1 teaspoon vanilla extract

1/8 teaspoon salt

½ teaspoon cinnamon

½ teaspoon nutmeg

1 unbaked graham cracker crust (1 ½ cups crushed low-fat graham crackers, 5 Tablespoons melted light butter)

1. Steam grated zucchini (microwave) until soft. Drain excess liquid.

2. Preheat over to 425 degrees.

3. Place all ingredients EXCEPT zucchini in blender. Blend.

4. Forget about the zucchini. (Just kidding! Put in blender and blend!)

5. Pour custard into piecrust.

6. Place on baking sheet. Bake 5 minutes.

7. Reduce heat to 325 degrees and bake another 45 minutes or until sharp knife inserted in center comes out clean.