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Sunday, November 6, 2011

Zucchini Custard Pie

Guest Chef:  Michael Orensteen
Even with it nearing midnight, I am sipping on some hot hot coffee, for I am also savoring a little slice of heaven..  Michael is a man of many aspirations and talents.  A pilot by trade, owner of MinneHaHa's Comedy Club, stand-up comedian, world-renowned fisherman, and now - proud owner of the Top Chef award at work! Following, is the pie that won Michael kudos.  I recently made it and found it to be quick and easy to prepare.  It's nice that the recipe makes two pies - so you can leave one home, and take the pretty one to work!  My daughter, not realizing this, sneaked a piece from the pretty one!  It still went to work and received rave reviews.  It is a rather sweet pie, so make certain you have a nice hot cup of coffee or tea when you partake.  The baking aroma intoxicates the very scent of life. Close your eyes and let the pie melt in your mouth like a delicate snowflake on a child's breath ...



  • 2 1/4 cups zucchini, peeled, seeded, cooked,  drained
  • cups evaporated milk
  • 2 eggs
  • tablespoons flour
  • tablespoons melted butter                                                          
  • cups sugar                                                                                                 
  • teaspoons vanilla
  • 2 pie shells (homemade or frozen store bought                          


  1. Peel and slice zucchini and place in boiling water. When tender (abt. 5 min.), remove and rinse with cool water to stop the cooking and for easy handling.
  2. 2
    Pull out seeds so only the flesh of the zucchini is left. Squeeze out excess water with paper towel.
  3. 3
    Put all the ingredients into a large blender.
  4. 4
    Blend until well mixed.
  5. 5
    Pour into unbaked pie shells.
  6. 6
    Sprinkle well with cinnamon and nutmeg.
  7. 7
    Bake at 425 degrees for 10minutes then 350 degrees for 30 minutes.
  8. 8
    Let cool on the counter for approximately 1 hour.
  9. 9
    Refrigerate well and serve.
  10. 10
    Its always best topped with whipped cream.


    Pie Crust:

    2 cups all-purpose flour
    1/4 teaspoon salt
    2/3 cup    very cold butter
    4 to 5 tablespoons    cold water                                                         Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate. 

    Now, if by chance you don't work with people you like and care to break bread with, you may prefer to take part in pie throwing.  Beware though, there is an art to this.  Skill is needed:  Technical prowess verging on art.  There is the crucial secret ingredient:  Too runny and the pies won't fly; too sticky and they won't slide off the victims' faces with sufficiently comic timing. 


Don't forget your apron, 
and if it's Friday night -
your heels.


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