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.
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.
More Easy Pie Recipes
Magic Custard Pie
Ingredients
- 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
Instructions
- 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.
Yes every time it is to much for pan changed pan still is it because I used a mixer I’m going to use the blender and bigger pan not a pie pan really a great recipe this is the 3rd time if you have any others please share
We’re so glad you enjoyed this recipe!
We loved the pie, it was beautiful when I took it out of the oven but when it cooled it shrunk down, still very delicious just not pretty. I used 1% milk instead of 2% could that be why also I melted the butter instead of letting it come to room temp. I still will be making it again.
That could definitely affect the outcome of the pie! We’re glad you still enjoyed it!
Made this magic pie again today changed vanilla for almond extract. Also used almond milk instead of 2% milk. The pie is still magical!!!
That’s great! We’re so glad you’re loving the recipe – thanks for sharing your adjustments.
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
Thank you for letting us know!
Easy and delicious ?
We’re so glad you like it!
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.
I love this
That makes us happy!
This is my favorite go-to recipe when I’m wanting egg custard. It’s so easy to make. I use a cup of evaporated milk and a cup of whole milk. It’s perfect every time. It takes me back to when my grandma made this for us. Thanks for sharing it!
We’re so glad you love this pie!!
Instead of nutmeg I added lemon flavoring, yellow food coloring, and blueberries.
We’re glad you enjoyed it!
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.
Instagram photos are usually a good sign =)
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.
I hope your coworker appreciated your efforts!
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… 🙂
Hope you like it!
Hi Kirbie did you cool this at room temperature before you consumed it? Or did you cool it in the fridge?
I cooled it at room temperature
Butter instead of margarine is brilliant!
Haha, I prefer using butter over margarine. =)
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!
I did room temp. Though it might depend on how powerful your blender is.
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.