Community Pick
Crustless Baked Custard Pie

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:
33
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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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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.Reply
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