Sweet Zucchini Custard Pie (aka John Henry Pie)

This recipes comes from my friend Beth Caissie, who tells me it was invented by her grandfather, John Caissie, and who swears by its absolute deliciousness. She calls it John Henry Pie in his honor. Use whatever pie crust recipe you like.

2 1/2 cups (about 1 large) cooked drained zucchini
1/2 cup sour cream
1/2 cup sugar
2 eggs
1 tsp vanilla
1 9-inch unbaked pastry shell

Preheat the oven to 400 degrees.

Squeeze extra liquid out of zucchini in a colander.

Blend zucchini, sour crea, sugar, eggs, and vanilla in blender until thick and frothy (or mash vigorously with a potato masher). Pour into an unbaked pie shell, sprinkle with nutmeg. Bake for 30 minutes at 400 degrees (or until the custard has set and is beginning to pull away from the crust just a tiny bit). Beth says the pie usually needs to bake longer than this - sometimes up to an hour - but her grandfather always said 30 minutes so that's what she starts with.

Serves 6-8.