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Nutrition Facts
Serving Size 1 (133g) Recipe makes 8 servings
Calories 304
Calories from Fat 146		(48%)
Amount Per Serving		%DV
	Total Fat 16.3g	25%
	Saturated Fat 9.5g	47%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 144mg		48%
Sodium 219mg		9%
Potassium 138mg		3%
Total Carbohydrate 34.1g		11%
	Dietary Fiber 0.2g	0%
	Sugars 25.3g
Protein 6.1g		12%
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Crustless Baked Custard Pie

Recipe #76907 | 55 min | 5 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Marie
Nov 18, 2003

No crust to roll out, much less calories, but still so delicious! Has a smooth custard filling and a crunchy golden top. Just dump all ingredients in blender, then bake. Recipe from Quick Cooking.

SERVES 8 (change servings and units)

Ingredients

2 cups milk
4 eggs
1/2 cup butter, melted
1 cup sugar
1/2 cup flour
1 teaspoon vanilla
1/4 teaspoon salt

Directions

1
In blender, combine all ingredients, cover and process until smooth.
2
Pour into greased 9" deep dish pie plate.
3
Bake at 350° for 50 minutes or until knife inserted near center comes out clean.
4
Cool on wire rack for 1 hour.
5
Refrigerate until serving.

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Featured Reviews for This Recipe

From: princessbride029

On Aug 26, 2009

A very interesting concept, and a delicious pie! Loved the custard and the slightly crunchy top; my only complaint is that the bottom crust was a little "gummy" and I'm not sure if that's something typical for this recipe or something I messed up. I did use margerine instead of butter, so maybe that's it? But like I said, the taste is great! In fact, I'm going to go help myself to another portion.

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From: Michelle S.

On Apr 4, 2009

This is an amazing custard pie! It is SO easy to make I can see this being made often! I sprinkled the top with ground nutmeg and some cinnamon sugar and served it cold with a dollop of sweetened whip cream on top. The flavor is rich and the texture creamy, with a slight crunch on the top. Dh was in heaven....he asked me to please, please NOT lose this recipe as he was going to be requesting it often.

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From: djrcossey

On Apr 1, 2008

This is a ridiculously good custard recipe. I doubled it (and it's a good thing I did because it was gone in no time) used 1 tablespoon of vanilla and sprinkled nutmeg over it. This custard had the best flavor, we loved it and I will be making this often. Thanks!

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From: Chef #428644

On Feb 25, 2007

I finally found a good custard pie recipe and this is it! I added 2 T Vietnamese ground cinnamon because I wanted that type of pie. This kind of pie is tricky because it really isn't done until it's cooled. Then it forms the layers. I was worried when it was baking because it looks like the crusty top is burnt. It wasn't really, but I think there is a fine line between cooking and overcooking this pie.

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