YELLOW ZUCCHINI PIE my KLONDIKE GOLD PIE !
Nancy J. Patrykus
I wanted to cook something different with this beautiful zucchini, other than fried or soups etc.
So after tickling my ole brain cells, I thought why not a sweet summer pie! After shredding the zucchini, it reminded me of panning for gold! YES! you can eat the tender skin.
Whoopee! Another brain storm!
I think I hit GOLD!!!!
Naturally I had to name it my
KLONDIKE GOLD PIE. My sweet neighbor (home on sick leave)loved it. She had the whipped cream!
I think you might like it also.
Hugs, Nancy 7/31
- 1 pkg
- 2 to a box of frozen pie crusts, use only one!
- 5 to 8 small
- yellow zuchinni
- 1/4 c
- butter, melted
- 1/2 c
- 2 medium
- egg yolks, beaten
- 1 dash(es)
- salt to the boiling water.
- 1 Tbsp
- lemon or vanilla extract
- 2 Tbsp
- all-purpose flour
Put into a pie pan.
Be sure to prick all over with a fork.
(See baking directions on the pie shell box)
It will help to put strips of aluminum foil around the pie edges.
I had none at home...and my crust overcooked.
This pie cries for whipped cream or ice cream. YUMMY!!!!