Coconut Custard Zucchini Pie

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup cold butter
• 2 tablespoons cold water
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup coconut
• 1/2 cup zucchini, grated

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the cold water and mix until a dough forms.
3. Press the dough into a 9 inch pie plate. Bake for 10 minutes.
4. In a medium bowl, beat together the sugar, eggs, vanilla, and cinnamon. Stir in the coconut and zucchini. Pour into the prebaked pie crust.
5. Bake for 25 to 30 minutes or until set.
6. Let cool before serving.

Interesting Facts

• This recipe is a great way to use up leftover zucchini.
• This pie is a great way to enjoy the freshness and flavor of zucchini, custard, and coconut.
• This pie is perfect for a summer picnic or potluck.