Kirbie's Cravings

Magic Custard Pie

photo of a piece of Magic Custard Pie

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.
photo of Magic Custard Pie
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.
overhead photo of a slice of Magic Custard Pie
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.
photo of a slice of Magic Custard Pie on a plate with a fork
You can find the recipe here. My only change was that I didn’t have margarine, so I used butter in place of margarine.

More Easy Pie Recipes

Magic Custard Pie

Servings: 8
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
This pie is so easy to make – you just toss all of the ingredients in the blender to make the batter and pop it in the oven. While it bakes it magically creates a crust and custard layer!
5 from 3 votes


  • 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.


Recipe slightly adapted from Just a Pinch

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

26 comments on “Magic Custard Pie”

  1. Made this magic pie again today changed vanilla for almond extract. Also used almond milk instead of 2% milk. The pie is still magical!!!

  2. My x’es Mexican grandmother taught me how to make this wonderful pie many years ago. Only she used Bisquick rather than flour. It’s a great pie and so quick and easy to make. You will love it. Thanks grandma. I’m glad to have met you while you were still here. Love

  3. Easy and delicious ?

  4. I made this for the first time since moving to 5300 ft elevation.  The middle of the pie “sunk”.  It looked awful, but tasted good.  Could it be the elevation that made this sink?  If so, what do I do to prevent that from happening the next time.  (This is a great, quick and easy dessert).  

    • Most likely it was the high altitude. We don’t have the exact changes you need to make, but typically when you bake at high altitude you need to increase the flour by a tablespoon or more depending on the recipe. Since we are not at high altitude it’s hard to say what the amount needs to be.

  5. I love this

  6. Instead of nutmeg I added lemon flavoring, yellow food coloring, and blueberries.

  7. Seems like I may won’t found out for definite sure until tomorrow at work 🙁 However, I saw my co-worker posted my pie on his Instagram page and loved it–so all good!

    Also, I have horrible luck with blenders–I somehow break them–I mixed up my pie with a hand mixer.

  8. Well, I got the pie made. Although I had a couple of adventures along the way from realizing I thought I had a glass pie pan and I really didn’t, to almost using alot more butter than I should 🙂 I did add 1/4 teaspoon cinnamon to the filling. The co-worker liked the looks of it, as he took it home. I await his verdict.

  9. Butter–so glad I found this! I am making this for the first time tonight. A co-worker asked I made egg pie,after I told him I LOVE doing peach pie–he didn’t WANT that. So this is out of my wheelhouse–looks good and easy. I’ll be back to tell you how it goes… 🙂

  10. Hi Kirbie did you cool this at room temperature before you consumed it? Or did you cool it in the fridge?

  11. Butter instead of margarine is brilliant!

  12. Do u need to melt butter first ? can use straight from the fridge or at room temperature..Thanks in advance..I’m very keen on it!

  13. Huh, this sounds so interesting! I, too, would probably add a few additional spices to spruce it up, it does sound a bit plain. But I’m totally curious about the magic crust, I want to try it.

    • I really enjoyed it. It tasted like your basic custard pie. Except my pie crust stuck to the bottom. But I think that was mainly my own fault for not greasing it enough first.