Zucchini Custard Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 158.0
- Total Fat: 8.3 g
- Cholesterol: 20.0 mg
- Sodium: 485.3 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 0.8 g
- Protein: 6.8 g
View full nutritional breakdown of Zucchini Custard Pie calories by ingredient
Number of Servings: 6
Ingredients
-
1/2C Egg Beaters
2C chopped steamed zucchini
1/3C 1T Truvia
1 12oz can Evaporated fat free milk
8T Lt Butter
1/2t salt
1/4C Bisquick Heart Smart
2t vanilla
Directions
Preheat oven to 425. Put all ingredients into blender, cover and blend. Pour mixture into deep dish pie plate. I make mine without pastry. I always throw that part out anyway. You can sprinkle with cinnamon and or nutmeg if you like.
Bake at 425 for 5 min then lower heat to 325 for about 30 to 45 min, till knife inserted comes out clean. Let cool and top with low fat cool whip.
Bake at 425 for 5 min then lower heat to 325 for about 30 to 45 min, till knife inserted comes out clean. Let cool and top with low fat cool whip.