Zucchini Custard Pie

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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
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Number of Servings: 6


    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


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.

TAGS:  Desserts |

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