Desserts
This original Bisquick zucchini pie recipe delivers the perfect balance of tender crust and velvety filling—no fuss, just flavor. The secret lies in properly grating and draining the zucchini to avoid a soggy pie, while Bisquick creates a foolproof crust that bakes up golden and flaky.
I developed this version after years of testing, ensuring every bite is rich, slightly sweet, and perfectly set.
What sets this recipe apart is its simplicity: no pie crust required, just a quick mix of Bisquick and butter for the base. The filling combines grated zucchini, eggs, and a touch of sugar for subtle sweetness, all baked until set with a soft, custard-like texture.
It’s the kind of dessert that feels special but comes together in under an hour—ideal for summer gatherings or a quick treat after dinner.
By the time it emerges from the oven, you’ll have a pie with a crisp, buttery crust and a smooth, creamy filling that’s neither too sweet nor too savory. The edges stay tender, while the center holds its shape, making it easy to slice and serve.
Top with whipped cream or a sprinkle of cinnamon for extra flair, but honestly, it’s delicious just as is.
Perfect for potlucks, family dinners, or satisfying a sudden dessert craving, this zucchini pie proves you don’t need complicated techniques to create something impressive. Let’s get baking!
Ingredients for original bisquick zucchini pie
Six simple ingredients transform into a golden, no-fuss zucchini pie everyone will love.
| Ingredient | Amount | Notes |
|---|---|---|
| Bisquick Original Pancake & Baking Mix 🍞 | 1 ½ cups | For crust and filling base |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat for richness |
| Medium Zucchini 🥒 | 3 whole | Grate and drain well |
| Large Eggs 🥚 | 2 whole | Room temperature for even baking |
| Granulated Sugar 🍚 | ½ cup | Adjust to taste for sweetness |
| Vanilla Extract 🥛 | 1 tsp | Pure extract preferred |
| All-Purpose Flour 🌾 | ½ cup | For crust texture |
| Baking Powder 🍞 | 1 ½ tsp | Ensures proper rise |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Heavy Cream 🥛 | ½ cup | For creamy filling |
| Ground Cinnamon 🌿 | ½ tsp | Optional for warm flavor |
| Powdered Sugar 🍚 | 2 tbsp | For dusting top |
The zucchini is the star here, so pick firm, medium-sized ones—they grate better and have fewer seeds. Trader Joe's or your local farmers market usually have the best quality. Grate it yourself (the box grater works best) and let it drain in a colander for 10-15 minutes—this is non-negotiable for avoiding a soggy pie. I always grab extra because I can't resist adding a little to other dishes. For the Bisquick, check the box for baking mix—some versions have slightly different instructions.
No Bisquick? Substitute 1.5 cups all-purpose flour plus 1.5 tsp baking powder—it won't be identical but works in a pinch. Heavy cream too expensive? Whole milk plus 1 tbsp melted butter mimics the richness. For the sugar, I usually use white granulated, but brown sugar adds depth if you prefer. The vanilla extract can be imitation, but pure vanilla has better flavor. And if you're feeling fancy, swap the powdered sugar for a sprinkle of cinnamon—it's delicious either way.
This pie keeps well in the fridge for 4-5 days—it actually tastes better the next day. For make-ahead baking, assemble the pie crust the night before and refrigerate. The filling can be prepped 2 hours ahead and stored in the fridge. When reheating, 30 seconds in the microwave keeps it creamy. Leftovers? I freeze portions in single slices—just wrap each piece tightly with plastic wrap.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe when my fridge is full of zucchini but my brain’s empty. Just grate, mix, bake—no fancy techniques, no stress. The Bisquick does all the heavy lifting while you sip your coffee.
- Sweet-Savory Balance: That buttery crust meets the tender zucchini filling, and the sugar? Just enough to make it feel like dessert without tasting like one. Honestly, my kids ask for this more than actual pie.
- Weeknight Workhorse: Double the batter, freeze half—boom, instant dinner for another night. Or take it to a potluck; it’s the one dish that never gets picked last. (Yes, even on a Tuesday night.)
- Zero-Waste Win: Use up those squash before they turn to mush, and for pennies. The eggs add richness, but the Bisquick keeps costs low. My wallet and my garden thank me every time.
Step-by-step instructions for original Bisquick zucchini pie
Here's how to make this golden-crusted zucchini pie in under an hour.
Prepare the Zucchini Filling
Grate all 3 whole medium zucchini using the large holes of a box grater. Transfer the grated zucchini to a clean kitchen towel and gently squeeze out as much moisture as possible. This step is crucial—too much liquid makes the filling watery. Spread the drained zucchini on a paper towel-lined plate and let it sit for 5 minutes while you prep the rest.
In a large bowl, whisk together the 0.5 cup granulated sugar, 1 tsp vanilla extract, and 0.5 cup heavy cream until the sugar dissolves completely. Add the drained zucchini, 2 whole large eggs, 0.5 tsp ground cinnamon, and 0.5 tsp salt. Mix gently until just combined—don't overmix or the filling will become dense. Set this mixture aside while you prepare the crust.
Make the Crust and Assemble
Preheat your oven to 375°F. In a medium bowl, combine 1.5 cups Bisquick Original Pancake & Baking Mix, 0.5 cup all-purpose flour, and 1.5 tsp baking powder. Cut in 0.5 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Add 2-3 tablespoons ice water (start with 2) and mix until the dough just comes together—it should hold when pressed but not be sticky.
Press two-thirds of the crust mixture firmly into a 9-inch pie dish, creating an even layer about ¼-inch thick. Poke the bottom all over with a fork to prevent air bubbles. Spread the zucchini filling evenly over the crust, mounding it slightly in the center. Sprinkle the remaining crust mixture evenly over the top, pressing lightly with your fingers. The top doesn't need to be perfectly smooth—just evenly distributed.
Bake to Golden Perfection
Place the pie on the middle rack of your preheated oven and bake for 40-45 minutes until the crust is deep golden brown and the filling is set but still slightly jiggly in the center. If the top browns too quickly, loosely cover it with aluminum foil after 20 minutes to prevent over-browning while the center finishes cooking.
To test doneness, gently shake the pie—if the filling jiggles slightly but doesn't wobble, it's ready. Remove from the oven and let cool for 10 minutes before slicing. This resting time prevents the filling from running when you cut into it. Dust the warm pie with 2 tbsp powdered sugar just before serving for that classic finish.
Serve Warm with Optional Toppings
Slice the pie into 6 equal wedges using a sharp knife. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream if you like. The filling should be creamy with just a hint of zucchini flavor, perfectly balanced by the sweetness and spice. Store any leftovers in the refrigerator for up to 3 days—though I doubt there'll be any left!
This pie keeps well at room temperature for 2 hours, making it perfect for potlucks or holiday gatherings. The crust stays crisp while the filling remains creamy, thanks to the proper draining and baking technique. Enjoy your no-fuss, golden-crusted zucchini pie!
Pro Tips For Making Original Bisquick Zucchini Pie
- Preheat That Pan: DESCRIPTION: Your crust needs a hot start—preheat the pie dish for 5 minutes in a 375°F oven before adding the dough. I learned this the hard way when my first attempt flopped like a pancake. The butter melts faster, and the crust gets crispier without burning.
- Squeeze Out the Zucchini: DESCRIPTION: Wrap grated zucchini in a clean kitchen towel, twist it tight, and press hard to remove excess moisture. Skipping this step makes the filling soggy—yes, even with Bisquick. I used to just drain it in a colander, but this method guarantees a thicker, more stable filling.
- Don’t Overmix the Filling: DESCRIPTION: Stir the zucchini mixture just until combined—lumpy is fine, overmixed means tough texture. Bisquick works best when the ingredients stay slightly uneven, like a rustic pie should. I’ve ruined batches by turning it into a gluey mess.
- Bake Until Golden, Not Brown: DESCRIPTION: Pull the pie when the edges are golden (around 45–50 minutes), not when it’s deep brown or pulling away from the pan. Bisquick crusts can dry out fast—cover loosely with foil if it’s browning too quickly. Trust the color, not the smell.
Storing and reheating this original bisquick zucchini pie
Fridge Storage
Store your zucchini pie in an airtight container with parchment paper between layers to maintain moisture. The pie stays fresh in the refrigerator for 4-5 days—the flavors actually deepen overnight, making it even more delicious the second day.
I always wrap the entire pie dish with plastic wrap before placing it in the fridge to prevent any crust from drying out. 💫
Freezer Prep
For longer storage, slice the pie into individual servings and wrap each piece tightly with plastic wrap, then place them in a freezer bag. This method prevents freezer burn and makes reheating a breeze.
The pie maintains its texture well for up to 3 months—just thaw overnight in the fridge before serving. I like to label the bag with the date to keep track.
Microwave Reheating
When reheating individual slices, place them on a microwave-safe plate and cover loosely with a damp paper towel. Heat on medium (50%) power for 20-30 seconds—this keeps the filling creamy without making it rubbery.
If the slice looks dry, add a splash of heavy cream or milk before reheating. This method works best for quick, single-serving portions. 🔥
Oven Refresh
For a restaurant-quality reheat, place the entire pie on a baking sheet and warm in a 350°F oven for 10-12 minutes. This gently crisps the crust while keeping the filling perfectly set.
I often use this method when serving leftovers to a crowd—it feels more special and restores the pie’s golden crust. Cover with foil if the top browns too quickly.
Make-Ahead Tips
Assemble the pie crust the night before and refrigerate it—this saves time on baking day. The filling can be prepped 2 hours ahead and stored in the fridge, so you’re ready to assemble and bake when you’re ready.
For a foolproof approach, I even bake the pie 1 day ahead and store it at room temperature in an airtight container—it’s perfect for potlucks or last-minute gatherings. ✨
Nutrition facts
Frequently asked questions
Can I make this zucchini pie without a pie dish?
For a rustic twist, press the crust mixture into a 9-inch cast-iron skillet or even a round baking dish. The crust will crisp beautifully, and the filling will still set perfectly. Just reduce the baking time by 5-7 minutes since skillets conduct heat differently. A ceramic baking dish works too—just watch for browning and cover loosely with foil if needed.
Why did my zucchini pie turn out soggy?
The most common cause is not draining the zucchini enough. Always grate it, squeeze out moisture with a clean towel, and let it sit for 10-15 minutes before mixing. Another culprit? Overmixing the filling—keep it gentle to maintain a light texture. If the crust is soggy, your oven may not have been hot enough—aim for 375°F and preheat thoroughly.
Can I substitute Bisquick with another baking mix?
You can try, but the results won't be identical. For a 1:1 substitute, use 1.5 cups all-purpose flour plus 1.5 tsp baking powder. The texture will be slightly denser, and the crust may not be as golden. For a closer match, mix 1 cup Bisquick with 0.5 cup flour—this keeps the moisture balance while adding structure. Always test small batches first!
How do I make this pie gluten-free?
Replace the Bisquick with a 1:1 gluten-free baking mix (like King Arthur or Bob's Red Mill) and use gluten-free all-purpose flour for the crust. Add 0.5 tsp xanthan gum to help bind the mixture. The filling stays the same, but the crust may need 2-3 extra minutes in the oven. For extra crispness, brush the crust with melted butter before baking.
What’s the best way to serve this pie?
Warm slices taste best with a dollop of whipped cream or a scoop of vanilla ice cream. For a sophisticated touch, dust with powdered sugar and a sprinkle of cinnamon. It’s also delicious with a drizzle of caramel sauce or a dollop of sour cream for tangy contrast. Serve it as a dessert after dinner or as a sweet breakfast with coffee—it’s that versatile!