Ingredients
-
2
-
4
-
1/2
-
1
-
1/2
-
1
-
1/4
-
-
-
-
-
-
-
-
Directions
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.,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.,I don’t eat sugar or flour. used spelt flour instead and 2/3 c up real maple syrup instead of sugar. For an extra decadent creamy custard, 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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Steps
|
1
Done
|
In Blender, Combine All Ingredients, Cover and Process Until Smooth. |
|
2
Done
|
Pour Into Greased 9" Deep Dish Pie Plate. |
|
3
Done
|
Bake at 350 For 50 Minutes or Until Knife Inserted Near Center Comes Out Clean. |
|
4
Done
|
Cool on Wire Rack For 1 Hour. |
|
5
Done
|
Refrigerate Until Serving. |
