MORE Fun with Zucchini

HA! HA! HEE! HEE! HO! HO! (wipes tears of laughter from eyes) Okay, now that I got that out of my system, I made Zucchini Pie the other night. This recipe was given to me by my good friend Bridgie McBridgerton. Last summer Bridgie was kind enough to bring me a slice of her homemade Zucchini Pie, and it was love at first bite. In fact, if I'm remembering correctly, I did the equivalent of drunk dialing in the pie world. I called her with a full mouth and proclaimed to her voicemail, "Bridgie! I looooove yer pie!" She must have loved that creepy message, because she brought me another slice a few weeks ago. It was just as yummy, but honestly, anything less than a whole zucchini pie is not enough, so I had to make one for myself. This is some good stuff, dare I say nirvana? Here's the recipe:

1 cup peeled, cubed, cooked zucchini. (Takes about two cups raw to make one cup cooked)

1 cup evaporated milk

1 cup sugar

1 large egg

1 1/2 T. butter or margarine

2 T. flour, slightly heaped

1 tsp vanilla

Put all ingredients in a blender and mix at high speed until smooth. Pour into an unbaked 9" pie shell. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 and bake another 15-20 minutes (until crust is lightly browned and filling is not too jiggly).

Let the pie cool completely, then liberally sprinkle the top with cinnamon and nutmeg. Store leftovers (if any) in the refrigerator.

7/31/09 UPDATE: Per Bridgie, the name of this pie is actually Great Aunt Anne's Zucchini Pie. I brought this into to work today and it was gone within a few minutes. The devouring was followed by several requests for the recipe.

Oh, I almost forgot. John actually tried a bite. While he didn't exactly give it two thumbs up, he did said it tasted a little bit like pumpkin pie. It's more like sugar cream to me, but the fact that he didn't burst into tears and spit it out makes it a WIN!