1 (9 inch) pie crust
3 egg whites
1 cup shortening, room temperature
1 1/2 cups white sugar
1/2 cup cornstarch
1 teaspoon vanilla extract
1 zucchini, cubed
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package instant vanilla pudding mix
1/2 cup chopped pecans
1/4 cup chopped walnuts
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) can evaporated milk
1 (32 ounce) can frozen fruit preserves
Preheat oven to 350 degrees F (175 degrees C).
Place egg whites and shortening in large bowl. Microwave on medium/high heat for 3 minutes. Remove from heat; stir in sugar and cornstarch. Microwave for 2 minutes. Stir in vanilla and zucchini. Mix thoroughly. Spread mixture in pastry shell, and seal edges and edges of pan with frosting. Place pie on top of pan.
Bake in preheated oven for 20 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting into 1 inch squares. Cut into 2 inch squares. Serve with sliced fruit.
The allspice, nutmeg, and lemon pepper flavors of this cake are wonderful. It's rich and sweet, and the texture is wonderful. It does not require frosting of any kind, and my family went back to eating this cake without a single complaint.
I really like this recipe. I butterflied my pork steaks, added ⅛ cup of butter and McCormick's Blends, and subbed straight cream cheese for the whites. Even put on fresh szechuan peppercorns, just because I didn't have them.
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