Prep 5 mins
Cook 45 mins
Although I don't like this quite as much as custard pie made the traditional way, it's hard to beat the ease of this one. It's great when you want a comfort-food dessert without all the hassle.
- 1 (13 ounce) can evaporated milk
- 1 cup sugar
- 3 eggs
- 3 tablespoons flour
- 3 tablespoons butter
- 1⁄2 teaspoon vanilla
- 1 pinch salt
- nutmeg, to sprinkle on top
- Preheat oven to 325 degrees.
- Combine milk, sugar, flour, eggs, butter, and vanilla in blender container; blend at medium speed for about 30 seconds.
- Pour into greased and floured 10-inch pie plate.
- Sprinkle with nutmeg.
- Bake for 45 minutes or until firm.
- It will form its own crust as it bakes.
With the exception of the nutmeg, this is identical of an old, old recipe I used for years. Mine called for cinnamon. It was my husbands favorite pie. My daughter has since made it many, many times for her own family. This is an old, old beloved recipe. Easy, simple, and delicious! I always did hate making pie crusts!
This pie is so good. The crust of a pie is my least favorite part, so this is perfect for me. I like my egg custard pie cold, but I couldn't resist having a warm slice. The only thing I did different was add in some cinnamon to the blender mixture. The top of the pie got a bit dark, but I like that flavor. If you don't, you might not want to bake it as long. Thanks for the recipe, I'll be making this one agsin.
This was quick, easy and tasty. Took me back to my childhood. Thanks for the posting!