I was immediately intrigued when I saw the title of this recipe.
It’s a custard pie that takes only minutes to assemble. You know how I love my easy recipes.
The magic comes when it’s baking. To make the recipe, you simply throw a bunch of ingredients into a blender. Then you put it in a pie pan and bake it. While it’s baking, the flour from the ingredients sinks to a bottom, separates from the custard and creates a pie crust. So when it’s done, the pie magically has a crust.
There’s actually quite a few versions of this recipe currently floating across the web. Some versions end up with a three layer cake, but it takes more steps to get the three layers.
I chose to do this 2 layer version because it was so darn easy. It came out just as promised.
It was a little difficult getting the crust layer off of the pan, so I definitely recommend making sure your pie pan is well greased. Next time I might add some coconut flakes, a dash of cinnamon and nutmeg, to spruce it up because it is a little plain. But the recipe is definitely a keeper for when you need to make a quickie dessert.
You can find the recipe here. My only change was that I didn’t have margarine, so I used butter in place of margarine.
Magic Custard Pie
- ¼ cup unsalted butter
- 4 eggs
- ¾ cup granulated sugar
- 1 pinch salt
- 2 cups 2% milk
- 2 tsp vanilla extract
- ½ cup all-purpose flour
- Nutmeg for the top of the pie
- Preheat oven to 350°F. Generously grease a 9-inch pie pan. Place all of the ingredients in a blender and process until smooth.
- Pour the batter into the pie pan and sprinkle the nutmeg over the top. Bake the pie for 45 minutes.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.