Name: Crustless Baked Custard Pie
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 8 serving(s)
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

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Recipe by Marie

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Crustless Baked Custard Pie created by Christy W.

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.

Ready In:: 55mins
Serves:
Units:

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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

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

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RECIPE MADE WITH LOVE BY

@Marie

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@Marie

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"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."

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review by shopping4bananas

4/8/2022

Easy recipe for families to enjoy. I love that we could use the blender for quick cleanup! Delicious and simple. We like less sweet so used 3/4 cup sugar.

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review by Lori P.

7/12/2020

Followed exactly except for adding 1/4 teaspoon freshly grated nutmeg. Blended until it seemed smooth. Used real butter. But the texture is off-putting, as it's not smooth like a sturdy pudding, or like actual custard. More like compressed scrambled eggs, or "curdlike", as another reviewer said. Because of texture, family won't eat this. Thin "crust" on top was fabulous, and it certainly looks good. But either I did something wrong or this texture is okay with others and just not to us. I'm sad, as this was the first custard pie recipe I ever tried.

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tweak by bburt0214

6/4/2020

I don't eat sugar or flour. I used spelt flour instead and 2/3 c up real maple syrup instead of sugar. For an extra decadent creamy custard, I used 2 cups (1 pint) heavy cream instead of milk. A sure Winner at a pot luck, you will always be invited back!

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review by goodfood--4638

8/24/2019

absolutely delicious. my tweak is included with my review. used about 2/3 cup buttermilk that needed to be used. the remaining milk was almond coconut blend. i did not mix until creamy just poured into pie pan sorta lumpy. those little lumps turned out toasted and crunchy. very good!!

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question by dianneshurley

1/27/2019

How do I print recipe?

Replies 1