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Zucchini Spice Pie

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Nice and spicy!

 

Zucchini Spice Pie

 

dough for lining a 9-inch pie plate or a ready-made

crust, non lard

3/4 cup, light or dark brown sugar

1 1/2 cups, well-drained grated zucchini

1 1/2 cups, evaporated milk or unsweetened soy creamer

2 tablespoons, molasses

1/4 teaspoon, ground nutmeg

1 tablespoon, flour

1/4 teaspoon, salt

1 tablespoon, ground ginger

1 1/2 teaspoons, ground ginger

1 1/2 teaspoons, ground cinnamon

2 large eggs

1/2 teaspoon, ground cloves

 

Preheat the oven to 450 degrees. If not using

purchased crust, line a 9-inch pie plate with the

dough.

Put the remaining ingredients in a blender, and blend

at high speed for 1 minute. Pour into the pie shell,

and bake for 10 minutes. Reduce the oven to 350

degrees, and continue to bake the pie until a

toothpick inserted in the center comes out clean,

about 45 minutes more. Cool and serve.

To prepare the zucchini, grate 2 large zucchini using

the shredding disk of a food processor or the large

holes of a hand grater. Set a colander in the sink,

and transfer the zucchini to a colander. Salt the

zucchini generously, mix, and allow the mixture to

drain, about 15 minutes. Rinse the zucchini well with

cool running water, allow it to drain, and with your

hands squeeze it as dry as possible. Measure the

mixture, and proceed with the recipe. Yields one

9-inch pie.

 

 

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