Coconut Custard (Zucchini) Pie

Ingredients

• 3  eggs 
• 1 pinch ground nutmeg 
• 1.5 cups milk 
• 1 pinch salt 
• 0.7 cup sugar 
• 1 cup coconut or sweetened divided flaked
• 1 9-inch unbaked pie crust ()
• 1 teaspoon vanilla extract 
• 1 cup zucchini peeled chopped

Equipment

• food processor
• sauce pan
• oven
• knife
• blender

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Heat 1 inch of water to a boil in a small saucepan over medium heat.
3. Add zucchini, cover, and steam until softened, about 5 minutes.
4. In a blender or food processor, blend the cooked zucchini, 3/4 cup coconut, sugar, milk, eggs, vanilla extract, and salt until smooth.
5. Pour into the pie crust, and sprinkle with remaining coconut and nutmeg.
6. Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 50 minutes, or until a knife inserted in the center comes out clean.