Zucchini Cream Pie ‘always a big hit’

UPDATED: Thu., Sept. 6, 2018, 4:47 p.m.

Spokesman-Review reader Sarah Steiner saw the Dorothy Dean zucchini brownie recipe in Wednesday’s Food section and sent in a favorite zucchini recipe of her own.

“This one is from the Midwest,” she wrote in an email Thursday. “Don’t know if you have ever had a Sugar Cream Pie, but this pie is very similar to it. My sister-in-law gave (the recipe) to me years ago, and when I make it, it is always a big hit. Hope you try it, and enjoy it!”

Zucchini Cream Pie

From Sarah Steiner

1 cup cooked peeled zucchini

1 cup sugar

1 egg

3 tablespoons flour, plus a shake or two

3 tablespoons butter or margarine

1 cup evaporated milk

1 teaspoon vanilla

1 (9-inch) deep-dish pie crust

Cinnamon and nutmeg, for sprinkling

Preheat oven to 425 degrees.

Mix all ingredients through vanilla in blender, pour into 9-inch deep-dish pie crust, and sprinkle with cinnamon and nutmeg.

Bake 10 minutes at 425 degrees. Reduce heat to 350 and bake 25 minutes. Use a toothpick method to determine doneness.

Note: It usually takes a little longer than 25 minutes.

More notes: If you double all ingredients and add 1 can of evaporated milk, you can make two pies. But this works better if the pie shells are not deep dish. You can also divide the mixture into small dishes without crusts, set dishes in approximately 1 inch of water in larger baking dish or pan, and cook these mini crust-less pies until done.