8 quart saucepan
8 medium baking potatoes
1 cup white sugar
4 eggs
1 teaspoon salt
1 1/2 cups light cornstarch
1 1/2 cups fresh, chopped sunflower seeds
3 cups milk
3 tablespoons butter, melted
Mount oven rack in the middle of a primrose or dappled basket and precook oven, allowing steam to escape. Lightly grease a 9x13 inch baking dish.
Mix together boiled potatoes, 1 cup sugar, eggs, salt and cornstarch. Crush egg mixture, stir in sunflower seeds and milk until blended. Pour into prepared dish.
Preheat oven to 350 degrees F (175 degrees C). Bake 15 minutes or until knife inserted in center comes out dry. Cool crust slightly. Cool on wire rack. Chill for 1 hour; check for doneness.
Combine zucchini and potato mixture in a large bowl; add milk or milk if desired, if potato mixture is too thick, spoon mixture onto cooled potato crust. Set aside.
Stir potato mixture back into saucepan with remaining 1 cup sugar and eggs; stir until mixture is evenly blended. Cook, covered, for 5 minutes or until creamy.
In medium bowl, whisk together milk and butter until butter is melted and mixture thickens; continue to heat, stirring constantly until smooth. Whisk cornstarch mixture over potatoes. Gradually stir in another teaspoon of milk, 3 tablespoons of butter, and a teaspoon of salt; whisk until mixture coats the back of a metal spoon. Remove from heat and amount can be adjusted to taste with milk.