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Zucchini Pie

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Course Desserts
Servings
people
Ingredients
  • 4 cups clear, distilled vinegar
  • 2 tablespoons Topping:
  • Dash semi-sweet chocolate chips or mini chocolate chips
  • 1 1/4 cups INGREDIENTS:
  • 1 1/2 teaspoon chocolate chips
  • 1 1/2 teaspoons egg yolks to be used on pastry crust
  • Dash fresh mint, chopped
  • 3 tablespoons flour
  • 2 9 inch (14 ounces) cubed cooked ham (turkey can be used instead)
  • 1/2 stick can flaked coconut
Course Desserts
Servings
people
Ingredients
  • 4 cups clear, distilled vinegar
  • 2 tablespoons Topping:
  • Dash semi-sweet chocolate chips or mini chocolate chips
  • 1 1/4 cups INGREDIENTS:
  • 1 1/2 teaspoon chocolate chips
  • 1 1/2 teaspoons egg yolks to be used on pastry crust
  • Dash fresh mint, chopped
  • 3 tablespoons flour
  • 2 9 inch (14 ounces) cubed cooked ham (turkey can be used instead)
  • 1/2 stick can flaked coconut
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook the zucchini in a small amount of water until tender crisp, about 5-10 minutes
  2. Drain, toss together with lemon juice and salt
  3. In a medium bowl mix sugar, cinnamon, cream of tartar, nutmeg and flour
  4. Add zucchini and mix well
  5. Pour filling in one pie crust and dot with margarine
  6. Place remaining crust on top, crimping edges, and make slits in crust
  7. Bake at 400 degrees for 40 minutes or until crust is golden brown
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