Go Back
A rich chocolate custard pie in a golden whole wheat crust with shredded zucchini visible in the filling
Print Recipe

Chocolate Zucchini Pie on Whole Wheat Crust

Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Servings: 8 servings
Calories: 340kcal

Ingredients

  • 1.5 cups whole wheat flour
  • 0.5 tsp fine sea salt
  • 0.5 cup unsalted butter, chilled and cubed
  • 4 tbsp ice water
  • 2 cups zucchini , finely shredded and squeezed dry
  • 0.75 cup granulated sugar
  • 0.5 cup unsweetened Dutch-process cocoa powder
  • 3 large eggs , room temperature
  • 0.5 cup whole milk
  • 1 tsp pure vanilla extract
  • 0.25 tsp sal t
  • 0.5 cup semi -sweet chocolate chips

Instructions

  • In a food processor, pulse whole wheat flour and 0.5 tsp salt. Incorporate chilled butter until the mixture resembles coarse meal.
  • Add ice water 1 tablespoon at a time, pulsing until the dough just begins to clump. Press into a disc, wrap, and chill for 30 minutes.
  • Preheat convection oven to 350 degrees F (175 degrees C).
  • Roll out the chilled dough on a lightly floured surface to 1/8 inch thickness and fit into a 9-inch pie plate. Trim and crimp edges.
  • In a large mixing bowl, whisk together eggs, sugar, cocoa powder, milk, vanilla, and 0.25 tsp salt until the mixture is homogenous and smooth.
  • Fold in the squeezed zucchini and chocolate chips using a rubber spatula.
  • Pour the filling into the prepared pie crust, smoothing the top.
  • Bake for 45 to 55 minutes until the filling is set and the crust is golden brown.
  • Transfer to a wire rack and cool completely for at least 2 hours to allow the custard to stabilize before slicing.