buttermilk zucchini pie
(2 ratings)
I heart pumpkin pie. I heart sweet potato pie. And I wanted an alternate to heart!! Here is what I came up with.
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(2 ratings)
prep time
40 Min
cook time
1 Hr
Ingredients For buttermilk zucchini pie
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1pie crust shell, uncooked
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3eggs
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1egg yolk
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1/4 csugar
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1/2 cbrown sugar, firmly packed
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2 Tbspall purpose flour
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1-1/2 tsppumpkin pie spices
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1 tspvanilla extract, pure
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1 cpealed & steamed (or boiled) zucchini, smashed
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3 Tbspmelted butter
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1 cbuttermilk
How To Make buttermilk zucchini pie
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1Whisk eggs, egg yolk and both sugars in large bowl until blended.
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2Stir in flour, then pumpkin pie spice and then vanilla blending fully before next addition.
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3Stir in zucchini, butter and buttermilk. (for the zucchini: I peel, wash, slice and boil until soft. Then I remove and drain fully and put it in a blender until super smooth.)
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4Pour mixture into crust and bake at 350 for 15 minutes. Cover edges with foil or shield and continue baking for 30 minutes. Remove shield or foil, bake for 15 minutes.
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5Remove from oven and allow to rest/set on wire rack until completely cool.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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