Zucchini Custard Pie

2 eggs
2 C. cooked zucchini (3 med. zucchinis: chop, boil, drain and cool for a few min after
2 C. white sugar or 1 C. Splenda blend
1 can evaporated milk
1 stick butter
1/2 tsp. salt
1/4 C. flour
2 tsp. vanilla
Preheat oven to 425 degrees. Put all of the above ingredients into blender, cover and blend.
Pour mixture into unbaked pie shell(you decide what you like best, pastry, graham, whatever
)….2 shallow or 1 deep dish
Sprinkle top with cinnamon and nutmeg to taste.
Bake at 425 degrees for 5 minutes then lower heat to 325 degrees and bake until knife inserted
comes out clean, about 30-45 minutes. Let cool and top with your favorite whipped cream
topping. Sprinkle more nutmeg on top if you like

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