I hear you MHFQ-
I''ve been going back to the spring and hand carrying buckets of water to the plants again.
Can I have a slice of pie too?
(Don't be offended by my puzzed face when I see it. I've never had that kind of pie before.)
Oh, it's a must try Lockwood! If you like any kind of cream pie, you'd like it. One would never know it was made with veggies! It's a big hit with my fam & friends, pretty much a mandatory for me to bring to any get together. Enough so that I vacuum pack & freeze tons of pre-cooked zucc just for pies.
Here's the recipe, I promise you won't be disappointed.
Zucchini Cream Pie
1 1/2 cups zucchini - peeled, seeded and sliced
1 cup evaporated milk
2 cups white sugar
3 tablespoons margarine
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 pinch salt
1 recipe pastry for a 9 inch single crust pie
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.
Pour into unbaked pie shell. Sprinkle with cinnamon and nutmeg. Bake at 425 for 5 minutes. Reduce heat to 325 and bake until set.