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Zucchini Cream Pie Recipe

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This recipe for Zucchini Cream Pie, by , is from Cookin' Up an Anniversary Celebration, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Molly Lehman


1&1/2 c. zucchini- peeled, seeded, and sliced
1 c. evaporated milk
2 c. white sugar
1 egg
3Tbsp margarine
3 Tbsp all purpose flour
1 tsp vanilla extract
1 pinch salt
1 recipe pastry for a 9 in single crust pie
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

1. Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
2. Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.
3. Pour into unbaked pie shell. sprinkle with cinnamon and nutmeg. Bake at 425 for 5 minutes, reduce heat to 325 and bake until set, about 45 minutes.




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