buttermilk zucchini pie
I heart pumpkin pie. I heart sweet potato pie. And I wanted an alternate to heart!! Here is what I came up with.
prep time
40 Min
cook time
1 Hr
method
---
yield
Ingredients
- 1 - pie crust shell, uncooked
- 3 - eggs
- 1 - egg yolk
- 1/4 cup sugar
- 1/2 cup brown sugar, firmly packed
- 2 tablespoons all purpose flour
- 1-1/2 teaspoon pumpkin pie spices
- 1 teaspoon vanilla extract, pure
- 1 cup pealed & steamed (or boiled) zucchini, smashed
- 3 tablespoons melted butter
- 1 cup buttermilk
How To Make buttermilk zucchini pie
-
Step 1Whisk eggs, egg yolk and both sugars in large bowl until blended.
-
Step 2Stir in flour, then pumpkin pie spice and then vanilla blending fully before next addition.
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Step 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.)
-
Step 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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Step 5Remove from oven and allow to rest/set on wire rack until completely cool.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Pies
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