Zucchini Pie (Carolyn Eber)
1 c. peeled cooked zucchini well drained, mashed and cooled to lukewarm. 1c. sugar 1 c. evaporated milk 1 1/2 T. oleo 3 T. flour 1 egg, slightly beaten 1 tsp. vanilla
I put this all in a blender and mix well. pour into an unbaked pie shell. Sprinkle with nutmeg. Bake 400° for 10 min. then reduce heat to 375° for 30 to 40 min. can be baked and frozen.
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