Easy Blender Zucchini Cream Pie

After a friend brought over a big zucchini, I was excited to try this easy recipe.  I shared a couple of pieces with that friend who gave it to me, and she asked for the recipe!  

(hover over photo to pin) 

You'll never know it has zucchini - and you can say 

'This pie is good for you!' haha 

It was easy enough to double the recipe to make 2 pies! I topped my pieces with Cool Whip but it's wonderful without

the added topping.  

I reduced the sugar amount just a bit and thought it was plenty sweet. 

It keeps well in the fridge for a few days, if it lasts that long!

Enjoy soon - you'll be so glad you did!

It's simple and simply delicious!!!

EASY ZUCCHINI BLENDER CREAM PIE 

1 cup zucchini, peeled & cooked 

(I boiled it)

3/4 c. white sugar 

(I reduced from 1 c. in original recipe)

1 c. evaporated milk

2 Tb. all purpose flour

2 Tb. butter, melted

1 tsp. vanilla extract

1 large egg

1 9" unbaked pie shell 

Preheat oven to 425*. 

Peel, cook and drain zucchini.

Dump all ingredients (except pie crust) into a blender and mix well. 

(If making 2 pies, I suggest you make 2 separate batches as 2 will not fit into a smaller blender.)

Bake at 425* for 10 minutes; lower oven to bake at 350 for 20 minutes more. 

Will be just a bit jiggly in the center when it's done...it will set up when it cools. 

Original recipe found at Food.com

You might also want to try...

Frosted Zucchini Brownies (1 minute frosting!)

​

Amish Peanut Butter Pie

Yummm oh yummmm!  And yes please! 

Your family will be so happy when you make this luscious pie for them. 

I have a similar recipe...

No Bake Peanut Butter Pie..

that's made with instant pudding. 

(I love having the option to make it sugar free that way)...

This recipe is made from scratch and also has layers of a peanut butter/powdered sugar mixture that sweetens it a little more. 

Folks often ask why a recipe claims to be "Amish". 

from what I've read, I'd have to say it's because it's a 'simple' recipe, using ingredients you'd have on hand. I know several folks who LOVE 

their Amish cookbooks!

On my blog, I also have these "Amish" recipes...

(click on links below) 

Amish Cinnamon Swirl Quick Bread

​Simple Amish Stovetop Custard

Amish Cheeseburger Soup

Back to this pie recipe...the pudding part isn't real sweet, but the 

powdered sugar/pb mixture sweetens it up...

And yes, you can certainly make this with a baked pie crust if desired! 

Here you go!  Enjoy every tasty bite! 

(hover over photo to pin) 

AMISH PEANUT BUTTER PIE 

1 9" graham cracker pie crust

PUDDING: 

1 c. half & half

(May use regular milk) 

3 egg yolks

1/2 c. cornstarch

1/2 tsp. salt

1 tsp. vanilla extract

(real is best!) 

2-1/2 c. milk

3 Tb. butter

1/2 c. sugar

1/3 c. peanut butter,

creamy or chunky 

CRUMB  MIXTURE:     

1 c. powdered sugar

1/2 c. peanut butter

TOPPING: 

1+ c. Cool Whip, thawed 

(Meringue idea below!) 

In a large bowl, whisk the egg yolks until fluffy;  gradually add the 1/2 & 1/2, cornstarch, salt, and vanilla until smooth; set aside. 

In large saucepan, heat 2-1/2 c. milk, butter, sugar and peanut butter until just 

before boiling.  Add a cup of the hot milk mixture to the cornstarch mixture slowly while whisking and then add it all to the hot milk mixture, whisking until smooth. Continue to heat until mixture thickens.  Remove from heat and let cool about 10 minutes, then chill with plastic wrap directly on top of pudding to prevent getting 'skin'. 

In medium bowl, combine powdered sugar and peanut butter together until it becomes coarse crumbles; set aside. 

When pudding is cooled, add about 1/3 of the pb crumbs to the bottom of the pie crust. Add half the pudding to the pie shell; sprinkle another 1/3 of the crumbs, then pour remaining pudding over. Top with Cool Whip, then the reserved crumbs.  Chill before serving. 

(My sis-in-love makes a similar pie and uses the 3 egg whites to make

a meringue. Beat egg whites until stiff, then add 1/4 tsp. cream of tartar.  

Spread meringue over HOT filling; then sprinkle remaining crumbs and bake

12 - 15 minutes at 350*) 

You might also enjoy...

Easy Peanut Butter Cookies from a Cake Mix

   

  

  

1-Minute Nutterbutter Fudge (Microwave)

​

Chocaroon Pie

Such a tasty dessert!  Get ready to share the recipe when you share the pie!

I added this recipe to my last cookbook, Fork Favorites, and it came from 

a dear friend in Florida, Jo Ann. 

Her motto is ALWAYS BAKE WITH LOVE!  

Gotta love that right??? 

Jo Ann and I have so many things in common and not only enjoy each other's company...we've been told we look like sisters.  (We both have the same short grey haircuts and wear glasses).  She's a great cook and loves to feed folks 

like I do. 

One bite of this luscious treat and you'll know you will be making it again. 

Instead of making the chocolate bottom layer from scratch, you can also use a brownie mix (9" x 13" family size) and make 2 pies.  

(Your family will thank you!) 

The topping is made with coconut and sweetened condensed milk. 

Now all of you s.c.m. lovers know it's gonna be good! 

And you surely can't go wrong doing that.  I promise you won't have a hard time watching it disappear! 

CHOCAROON PIE 

Crust: 

3 sq. unsweetened chocolate 

(you may substitute 9Tb. baking cocoa and 3 Tb. oil) 

1/2 c. butter or margarine

3/4 c. sugar 

3 eggs, slightly beaten

1/2 c. all purpose flour

1 tsp. vanilla extract 

Topping: 

2/3 c. sweetened condensed milk

2-2/3 c. coconut 

Preheat oven to 350*. Grease 9" pie plate; set aside.  

In large saucepan, melt chocolate and butter over low heat.  Allow to cool a few minutes; add sugar, eggs, flour and vanilla; stir (by hand) until well blended.  Pour into prepared pie plate.

In medium bowl, combine sweetened condensed milk and coconut.  Spoon over chocolate mixture, leaving 1/2 - 1" border. Bake 30 minutes; cool before serving. 

You may also enjoy...

Pecan Cheesecake Pie

​

The Bryan Times - Nov. 18, 2019 - Thanksgiving menu options

It’s that time of year when we stop and ponder our ‘attitude of gratitude’. People who are grateful are happy people. Learning to be thankful reduces stress and helps you to be less susceptible to illness.

May you and yours enjoy a blessed Thanksgiving feast and season. I wish you sweet love, great relationships, and most of all, thankful hearts.                             

Cranberry Apple Salad

This is a favorite holiday dish.

CRANBERRY APPLE SALAD

2 cans (1# each) whole cranberry sauce

2 c. boiling water

1 lg. (6 ozs.) pkg. strawberry (raspberry or cherry) jello

2 Tb. lemon juice

(Keeps the apples from turning brown)

1/2 tsp. salt, optional

1 c. mayonnaise

2 c. diced apples

1/2 c. chopped nuts 

Place cranberry sauce in saucepan on stove top; melt over medium heat, being sure to stir.  Drain; reserving liquid and berries. Mix together cranberry liquid, boiling water and jello; stir until jello is dissolved. Add lemon juice and salt. Chill until mixture mounds slightly on a spoon. Whisk in mayonnaise, beating until smooth. Fold in cranberries, apples and nuts. Pour into 2 qt. mold or dish. Chill overnight.  Yield: 10 - 12 servings

I was so tickled to find this recipe because it tastes just like my mama's!

CROCKPOT BREAD DRESSING (FOR A CROWD)

1/2 c. butter

1/2 c. diced celery

1/2 c. diced onion 

12-13 cups dry bread crumbs

1-1/2 c. chicken (or turkey), optional

3 eggs, beaten

2 cans (10.75 ozs each) cream of chicken soup

2 cans (15 ozs each) chicken broth, divided 

1/2 tsp. each pepper and salt

about 1 tsp. sage OR poultry seasoning to taste 

Spray a 4-6 qt. crockpot with cooking spray. In skillet, melt butter; saute celery and onions. Place bread crumbs in very large bowl; add sauteed veggies. In medium bowl, combine remaining ingredients, saving some broth to add if needed before placing in crockpot. (You want the dressing to be moist, but not soaked wet). Pour mixture into crockpot. Place clean tea towel over crock to catch moisture; cover with lid. Cook on high 3 hours and 45 minutes or on low for 4-6 hours. Let stand a few minutes before serving. 

                                                             

                                   Ultimate Creamed Corn (Crockpot)

Oh.my.word delicious! You're welcome. 

SLOW COOKER ULTIMATE CREAMED CORN

2 (16 ozs) bags frozen whole kernel corn

12 ozs. cream cheese, cut into cubes

3/4 c. milk

1/2 c. butter or margarine, melted

2 tsp. sugar (or equivalent in sugar substitute)

1 tsp. salt (or less)

1/4 tsp. pepper

Spray bottom and sides of 3 - 4 qt. slow cooker with cooking spray.  Spread corn over bottom. Top with cream cheese cubes, placing them in the middle of the corn so it doesn't burn on the sides.  In small bowl, stir together remaining ingredients; pour over corn and cream cheese.  Cover; cook on high for 2  to 2-1/2 hours. Stir well before serving. Corn will hold on low heat up to 1 hour; stir occasionally.

PARADISE PUMPKIN PIE

1 - 8 ozs. pkg. cream cheese, room temperature

1/4 c. white sugar (or sugar substitute)

1/2 tsp. vanilla extract

1 egg

1 - 9" unbaked pie shell

1-1/4 c. canned pumpkin

1/2 c. white sugar

2 eggs, slightly beaten

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

dash of salt

1 c.  evaporated milk 

Preheat oven to 350. In small bowl, combine cream cheese, sugar and vanilla, mixing until well blended. Add egg and beat until smooth. Spread in bottom of unbaked pie crust.

In large bowl, combine remaining ingredients; mix well. Carefully pour mixture over cream cheese (I pour slowly from the bowl onto a big spoon so it doesn't pour directly 'into' the cream cheese) Bake 1 hour and 5 minutes. Cool. Brush with maple syrup or honey while still warm.

This is a terrific soup to use up your leftover turkey.  Sip! Slurp! Gobble! 

TURKEY & WILD RICE SOUP 

1/4 c. butter 

1-1/2 c. carrots, finely chopped 

1/2 c. flour

Cook rice according to package directions. In large pot on stovetop, melt butter, then add carrots, celery and onion. Saute until tender; stir in flour. Whisk in broth and bring to a boil. Stir until thick, about 10 minutes. Add remaining ingredients and reduce heat, simmering a few minutes to allow flavors to blend. Yield: 7 - 8 servings

A very Happy THANKS-LIVING to you all! 

I Chronicles 16:34 - O give thanks unto the Lord; for He is good; His mercy endures forever.