Magic Crust Custard Pie Recipe

This easy Magic Crust Custard Pie is great for holidays or last minute company. These ingredients are easily found in your fridge and pantry and it turns out perfect every time!




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This recipe was revised, photographed and updated 3/2022.


If you're looking for an easy and delicious dessert that can be prepped in minutes, you'll defintely want to give this delicious pie a try!

Why is it called Magic Crust Custard Pie???

When baking, the flour settles to the bottom of the pie plate, creating a "magic crust."

This pie turns into some amazing custard goodness!

It's sweet, eggy and so filling! Make the slices smaller to go further, or if you're greedy like me, then cut the slices a little larger.

The top of the pie caramelizes, and becomes almost crunchy from the sugar browning on top, which is the perfect texture to go with the soft custard.

I first posted this recipe in 2012. There was much controversy in the comments section when I referred to the sugar browning, as "browned sugar."

Many people thought I meant there was brown sugar in the recipe, when it was just regular sugar. Those paragraphs are now gone with the post update today in 2019, so I'm sure the comments section will be much quieter now 😉

It's become our "go-to" dessert when we need something quick.

The ingredients are things we all typically have in our fridge and pantry, and while you're chatting with company, it can be baking in the oven!


Keep scrolling for tips, additional easy dessert and sweets recipes and more! 


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What are the ingredients in this recipe?


  • butter
  • large eggs
  • granulated sugar
  • salt
  • milk
  • vanilla extract
  • all purpose flour
  • nutmeg


Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:


  • Cover any leftovers and refrigerate for up to three days.
  • Not all ovens bake at the same temp. If your pie isn't set in the middle at 45 minutes, continue baking, checking every 5 minutes to make sure the middle is cooked all the way through.




More easy desserts and sweets recipes you might like:



You can add or substitute with these ingredients:


  • use lemon or almond extract instead of vanilla
  • top with cinnamon instead of nutmeg


Our favorite kitchen supplies used with this recipe:



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I hope you enjoy this recipe as much as we did!


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Magic Crust Custard Pie
Yield 6 servings
Author Sheena
Prep time
5 Min
Cook time
45 Min
Total time
50 Min

Magic Crust Custard Pie

Ingredients

  • 1/4 cup butter, melted but cooled slightly
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 pinch salt
  • 2 cups milk (I used 1%)
  • 2 teaspoons vanilla extract
  • 1/2 cup all purpose flour
  • nutmeg, for topping

Instructions

  1. Preheat oven to 350 degrees F.
  2. Put all the ingredients in a blender or food processor.
  3. Blend for 30 seconds.
  4. Pour into a 9.5 inch pie plate and sprinkle with nutmeg.
  5. Bake for 45 minutes or until set.

Notes

Not all ovens bake at the same temp. If your pie isn't set in the middle at 45 minutes, continue baking, checking every 5 minutes to make sure the middle is cooked all the way through.

Nutrition Facts

Calories

305.36

Fat

13.7

Sat. Fat

7.53

Carbs

37.44

Fiber

0.35

Net carbs

37.09

Sugar

29.48

Protein

7.93

Sodium

156.92

Cholesterol

152.47

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.





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Comments

  1. Love Bakes Good CakesJune 24, 2012 at 4:15 PM

    I love easy recipes!

    ReplyDelete
    Replies
    1. Sheena @ Hot Eats and Cool ReadsJune 24, 2012 at 8:04 PM

      Me too! This one is so easy!

      Delete
    2. UnknownMarch 9, 2018 at 10:11 PM

      this is the top of my list when it comes to buying pies. My family does not care for it but with your recipe I am going to treat myself.Thank you.

      Delete
  2. Ellen B CookeryJune 25, 2012 at 4:25 AM

    This reminds me of a common tarte found in the window of many bakeries in Belgium.

    ReplyDelete
  3. Lisa @ Flour Me With LoveJune 25, 2012 at 9:27 AM

    I love egg custard pie and I can't wait to make this! Thank you SO much for sharing at Mix it up Monday :)

    ReplyDelete
    Replies
    1. Sheena @ Hot Eats and Cool ReadsJuly 1, 2012 at 10:16 AM

      Your welcome Lisa!! It is a wonderful pie!

      Delete
    2. UnknownFebruary 18, 2018 at 1:36 PM

      can I use Almond milk in this recipe?

      Delete
    3. Sheena @ Hot Eats and Cool ReadsFebruary 18, 2018 at 2:14 PM

      I have not tried almond milk, but if you do, let us know how it turned out!

      Delete
    4. UnknownNovember 29, 2018 at 12:01 PM

      I've used toasted coconut milk and it turned out delicious!

      Delete
    5. AmiJMay 17, 2021 at 3:41 AM

      Do i spray with Pam first?

      Delete
    6. Sheena @ Hot Eats and Cool ReadsMay 18, 2021 at 2:37 PM

      Yes, you can spray with Pam.

      Delete
  4. AnonymousJune 25, 2012 at 3:41 PM

    That looks so very good. I have just nominated you for a Versatile Bloggers Award. Come on over to see it at www.noshingwiththenolands.com Cheers, Tara

    ReplyDelete
    Replies
    1. Sheena @ Hot Eats and Cool ReadsJuly 1, 2012 at 10:16 AM

      Thanks so much Tara!! I really appreciate it! :)

      Delete
    2. UnknownSeptember 13, 2017 at 1:49 PM

      Dear Sheena, Tried your recipe, loved it for it's simplicity and taste. My pie came out good but it had a layer at the bottom of the pie, guess it was the flour? Is this normal.

      Delete
    3. UnknownNovember 19, 2017 at 8:35 PM

      That's the crust layer..I remember this recipe being called The Crustless Custard Pie..you can find a crustless pumpkin pie on the internet too.

      Delete
  5. HelengreyJune 28, 2012 at 1:10 PM

    Delicious! I love pie. Please link up to Wild West Thursday. Hope you stop by.

    http://www.thegirlinthewildwest.com/

    ReplyDelete
  6. UnknownJune 30, 2012 at 4:06 PM

    How cool that the flour settles and makes a crust. I'm going to have to try this out. Thanks for linking up at Whatcha Whipped Up Wednesday

    ReplyDelete
    Replies
    1. Sheena @ Hot Eats and Cool ReadsJuly 1, 2012 at 10:18 AM

      Thanks so much Dawn!!

      Delete
    2. UnknownJuly 17, 2017 at 3:24 PM

      Looks yummy! Can you sub Almond or Soy milk for the dairy for those allergic to dairy?

      Delete
    3. UnknownNovember 29, 2018 at 12:02 PM

      Yes! I used toasted coconut milk and it turned out delicious! I don't think you can skip the 1/2 cup butter though

      Delete
  7. AnonymousJuly 2, 2012 at 9:33 AM

    Ooo, my husband LOOOOVES Custard Pie! The "magic" in this has me intrigued. Thanks for sharing at Weekend Potluck!
    ~Tonya from 4 little Fergusons

    http://4littlefergusons.wordpress.com/2012/06/29/steak-salad-patriotic-potluck/

    ReplyDelete
  8. Miz HelenJuly 5, 2012 at 4:05 PM

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate!
    Miz Helen

    ReplyDelete
  9. Alil Country SugarSeptember 1, 2012 at 6:46 PM

    This pie is in the oven....A blender pie! How easy is that?

    ReplyDelete
  10. Alil Country SugarOctober 3, 2012 at 9:17 AM

    Hi Sheena, I finally got your pie recipe up. Hop on over and check it out. www.alilcountrysugar.blogspot.com. And the pie is fabulous! I like it out of the fridge better than warm. YUMMMMM-O!

    ReplyDelete
  11. Shema GeorgeOctober 2, 2013 at 6:36 PM

    This looks amazing...bookmarked...cant wait to try it out

    ReplyDelete
  12. Michele @ Flavor MosaicDecember 1, 2014 at 9:25 PM

    I love this pie! It looks delicious.

    ReplyDelete
  13. Kristy GoldstoneAugust 10, 2015 at 11:50 AM

    I'm unsure if I did something wrong but mine came out like the love child of flan and scrambled eggs. Not what I was hoping for.

    ReplyDelete
    Replies
    1. georgiexoxoFebruary 25, 2016 at 1:40 AM

      this is what I am afraid of lol

      Delete
    2. UnknownOctober 18, 2017 at 10:23 AM

      Mine kind of did too. I have NO sugar as a top layer & don't see where brown sugar is listed in the ingredients. Did I miss something? It's not very sweet. I don't think anyone will eat what I made & even I'm not excited to get to eat it all.

      Delete
    3. UnknownMay 7, 2018 at 7:02 AM

      That's what I was wanting to know. Were is the Brown Sugar... Brown sugar was talked about in this blog for this pie, but it know were to be found!!!

      Delete
  14. UnknownAugust 16, 2015 at 1:28 PM

    Where does the brown sugar come in? I don't see that in the recipe.

    ReplyDelete
  15. Julie B.August 29, 2015 at 6:35 PM

    Quick question: Do I need to melt the butter or soften the butter before adding it to the other ingredients?

    ReplyDelete
  16. SilverandChinaSeptember 2, 2015 at 6:40 PM

    Wonder if you could add fresh fruit like raspberries to this pie? After blending ingredients and pouring into pie plate, wonder if adding the fruit would change the way it cooks? Hmmmmmm will have to give it a try.

    ReplyDelete
    Replies
    1. Sheena @ Hot Eats and Cool ReadsSeptember 2, 2015 at 8:54 PM

      I think you could! Maybe put the fruit in the bottom of the pie plate and pour the pie mixture over top? Let me know if you try it!

      Delete
  17. MissyNovember 13, 2015 at 4:28 PM

    In the oven now! I substituted 1 tsp coconut extract and 1 tsp pineapple extract....hoping for a pina colada feel.

    ReplyDelete
  18. UnknownNovember 23, 2015 at 9:49 PM

    Sheena: I have tried various recipes I found on Pinterest, but have never written a comment until now. Being that it's only 2 days before Thanksgiving, and given the fact we will be cooking a traditional meal at home that day following a free Thanksgiving meal prepared and served at our church that morning (like 3 a.m.) I was looking for an easy pie recipe. It's just not Thanksgiving without a piece of pie, you know, however not everyone is a fan of pumpkin (me, I love it). I triex your recipe this afternoon so my family could try it. Dare I say it is gone! So I asked my wonderful hubby to assist me in preparing a couple to take to church. Less than 5 minutes later they were in the oven. He couldn't believe it...except that he saw it! The recipe is super easy with common ingredients (as you said) and is deliciously creamy and really makes a crust! I can see myself adding my own tweaks on favoring, and will definitely be making this pie for many years to come, a new family favorite! Thanks for sharing. Hope your holidays are as awesome as this recipe! :-) Sandi Miller, California

    ReplyDelete
    Replies
    1. Sheena @ Hot Eats and Cool ReadsDecember 8, 2015 at 10:52 AM

      I'm so glad you loved it, Sandi! Thanks so much for the awesome comment and I hope your holidays are wonderful!! :)

      Delete
  19. UnknownJanuary 7, 2016 at 12:44 PM

    hi, would like to make the pie. but my oven heats only to 250 degrees. what shall i do?

    ReplyDelete
  20. UnknownJanuary 21, 2016 at 4:21 PM

    Is this pie best warm, room temp, or chilled? Pie looks so simple and delicious, but trying to decide how far in advance to make it.

    ReplyDelete
    Replies
    1. Sheena @ Hot Eats and Cool ReadsJanuary 22, 2016 at 10:17 AM

      I like it room temp! If you'd like to make it ahead of time, just refrigerate and take it out about an hour before serving! Enjoy!

      Delete
  21. DeboraJanuary 25, 2016 at 4:47 PM

    Just made this.... WOW! Too Easy and delicious!!!

    ReplyDelete
  22. UnknownFebruary 10, 2016 at 3:26 PM

    I just recently made this pie and it was not what I was expecting. It just tasted like egg and was not creamy at all. I followed the recipe, but wonder if there was something I did wrong? I am not sure what it would be, but it just was not very good

    ReplyDelete
    Replies
    1. UnknownMarch 15, 2016 at 7:17 AM

      Me too. I'm sure it's because the custard is baked too hot so it curdles. If you want a smooth, flan or creme brulee-like texture, the oven temperature must be lower. I wonder if you baked this in a water bath if you could still get the "magic crust" and crispy top? This wasn't our favorite, but I'm glad I finally tried the mythical magic crust thing all over Pinterest.

      Delete
    2. UnknownNovember 6, 2018 at 12:10 PM

      If your butter isn"t cooled it will curdle the eggs.

      Delete
  23. UnknownFebruary 12, 2016 at 1:03 PM

    you said (I love the crunchiness of the browned sugar on the top) what brown sugar?

    ReplyDelete
    Replies
    1. Sheena @ Hot Eats and Cool ReadsFebruary 14, 2016 at 4:53 PM

      There is no brown sugar, but the sugar in the recipe browns a little on the top when baking.

      Delete
    2. KathJune 4, 2016 at 5:03 PM

      Then why would you say "I like the crunchiness of the brown sugar on top" in the prelude to the recipe?? We KNOW there is no brown sugar listed THAT's why 3 of us keep asking....

      Delete
    3. KathJune 4, 2016 at 5:05 PM

      Then why would you say "I like the crunchiness of the brown sugar on top" in the prelude to the recipe?? We KNOW there is no brown sugar listed THAT's why 3 of us keep asking....

      Delete
    4. Sheena @ Hot Eats and Cool ReadsJune 4, 2016 at 5:17 PM

      It doesn't say brown sugar... It says "browned sugar". Two completely different things. When granulated sugar browns from baking it gets crunchy. I'm sorry if my wording bothers you, if so, just go ahead and skip to the recipe. Thanks for stopping by!

      Delete
    5. TwisterDecember 16, 2016 at 2:27 PM

      Damn fools - Go Away

      Delete
    6. UnknownMay 7, 2018 at 8:00 AM

      Sheena,hoteatsandcoolreads@gmail.com I had to read threw all the comments above. I was trying to find out were the brown sugar? Were it went in the recipe and if others saw that too... I too read it the same was as many others. I went to this recipe because of the brown sugar. I have made many recipe's much like this one and thought the brown sugar on top was interesting!It would be nice if you could maybe go rewrite the section on the brown sugar comment? So you wont get asked about it over and over again. I am very shocked at the rude comment themindoftwister made Above! Calling people that made comments asking about were the brown sugar was! This themindoftwister posting an uncalled for rude comment on this page! Calling people Damn Fools and to Go Away because of asking about the brown sugar!!! Do you really not want people to ask you questions about a recipe they do not quite understand??? We are simple people interested in this recipe of yours. Or we would not have bother to come this site. I do think I will try this recipe and just sprinkle some brown sugar on the top before baking to see how it turns out... And maybe make another one with white sugar seeing it has the tendency to brown when under heavy heat! I will let you know how they turn out Sheena! Thanks!

      Delete
  24. SophieKFebruary 13, 2016 at 10:33 AM

    Thank you for the simple recipe! I like the taste of vanilla custard. I have a question -- Have you tried it using a hand mixer instead of blender? I do not have a blender. It looks like there is a layer of yellow oil floating on top when it was baked. Do you think it is because I used a hand mixer instead of blender?

    ReplyDelete
    Replies
    1. SophieKFebruary 13, 2016 at 1:14 PM

      It turned out delicious!! The "oil" also was absorbed when it cooled. Thank you so very much for such a quick, delicious dessert! I will check out your other recipes.

      Delete
    2. Sheena @ Hot Eats and Cool ReadsFebruary 14, 2016 at 4:53 PM

      I'm so glad you liked it! Thanks so much for your feedback and I hope you find some other recipes you love! :)

      Delete
  25. UnknownMarch 1, 2016 at 11:45 AM

    This used to be called Impossible Custard Pie, 30 years ago, with different variations. Usually used Bisquick. There was Coconut, cheese burger, chocolate.

    ReplyDelete
    Replies
    1. UnknownNovember 6, 2018 at 12:07 PM

      I loved the impossible taco pie.(Bisquick)

      Delete
    2. DonnaJanuary 28, 2021 at 11:52 AM

      I keep trying to find the Impossible Custard pie recipe, but can just find coconut pie. Do you have the recipe??

      Delete
  26. UnknownMarch 5, 2016 at 6:15 PM

    I do not have a blender. Can I used my mixer instead?

    ReplyDelete
    Replies
    1. MarcyMeMay 20, 2016 at 10:54 PM

      I have the same question! I may try using my mixer. I'll let you know how it turns out!

      Delete
    2. UnknownApril 22, 2017 at 9:22 PM

      Mixers work just fine...

      Delete
  27. UnknownMarch 6, 2016 at 6:37 PM

    Does it have to be baked in a glass pie pan or is a metal one ok?

    ReplyDelete
  28. AnonymousMarch 24, 2016 at 9:18 PM

    i am NOT a baker. i found a pie pan in my cupboard, washed the rust off of it and did this! it came out PERFECT! Taking it over to my mother's home for holiday dinner tomorrow and she is not going to believe that I, her kitchen-phobic daughter, made this gorgeous pie.

    ReplyDelete
  29. UnknownMay 21, 2016 at 3:00 PM

    I am not one to post comments...I think if someone takes the time to post a favorite recipe, people should keep their comments to themselves! That being said, YOU SHOULD SEE THIS BEAUTIFUL PIE!!! I am no novice in the kitchen...married 46 years, something of a reputation for being a good cook, but if this thing tastes as good as it looks, it is a real winner! I'm serving it with fresh strawberries, blueberries and whipped cream.

    ReplyDelete
    Replies
    1. Sheena @ Hot Eats and Cool ReadsJune 4, 2016 at 5:24 PM

      I'm SO glad it turned out so well for you! Thanks so much for stopping back and letting me know!

      Delete
  30. richardmoderateJune 1, 2016 at 7:41 AM

    i want to make this for my Quaker potluck -can i double the recipe and use a deeper glass pie/casserole dish so i can serve more?? please advise

    ReplyDelete
    Replies
    1. Sheena @ Hot Eats and Cool ReadsJune 4, 2016 at 5:23 PM

      I have not tried doubling the recipe, so I'm unsure as to how it would turn out. If you try it, stop back and let us know how it worked for you!

      Delete
  31. UnknownJune 4, 2016 at 1:57 AM

    Has anyone made this gluten free yet? If so what kind of flour did you use as a substitute? I want to make this tomorrow. I didnt get a birthday cake and this looks PERFECT!!!! :) Thanks for sharing!

    ReplyDelete
    Replies
    1. Sheena @ Hot Eats and Cool ReadsJune 4, 2016 at 5:24 PM

      I haven't received any feedback about making it gluten free, but if you try it, please stop back and let us know how it turned out for you! :)

      Delete
  32. UnknownSeptember 11, 2016 at 6:53 AM

    This comment has been removed by the author.

    ReplyDelete
  33. UnknownSeptember 11, 2016 at 6:55 AM

    Can you use almond milk in this?

    ReplyDelete
  34. UnknownOctober 19, 2016 at 1:33 PM

    I have this in the oven right now! Can't wait to try it!

    ReplyDelete
  35. UnknownOctober 19, 2016 at 1:35 PM

    I have this in the oven right now! Can't wait to try it!

    ReplyDelete
  36. UnknownOctober 21, 2016 at 9:09 PM

    This is amazing! I cut the recipe in half and baked in a 4 inch glass pie plate for 40 minutes. Fantastic, fast dessert for just the two of us. Will be a king again. Thank you for a new "keeper"

    ReplyDelete
  37. UnknownDecember 10, 2016 at 12:15 PM

    Mine is in the oven as I type this, only did one thing wrong, was a little unsteady putting it in the oven and some spilled over onto the rack, but the pie looks wonderful, cant wait to try it....thanks or posting this.

    ReplyDelete
  38. PipPip January 13, 2017 at 4:24 PM

    I'm new at baking and wanted to know if the butter should be unsalted or salted?
    Does it make a difference? Thanks.

    ReplyDelete
    Replies
    1. Sheena @ Hot Eats and Cool ReadsJanuary 13, 2017 at 9:27 PM

      I used salted butter, but I think it would taste great with either one!

      Delete
  39. UnknownApril 22, 2017 at 10:28 PM

    Used coconut oil instead of butter....coconut flavoring...tastes fabulous

    ReplyDelete
    Replies
    1. Terri MooreMay 6, 2017 at 2:48 PM

      Oh! Will have to try that variation some time.

      Delete
  40. Terri MooreMay 6, 2017 at 2:47 PM

    This is my new favorite recipe! I have made it a dozen times already and it's always a hit. I add a little whipping cream (the kind that comes in a box from Trader Joes) to the milk for a little extra creaminess.

    ReplyDelete
  41. UnknownMay 24, 2017 at 9:38 PM

    L add cocanut i replace the ap flour with white rice flour for a
    gluten free pie.

    ReplyDelete
  42. UnknownJune 9, 2017 at 7:57 AM

    Hi Terry, is it 350 degrees fahrenheit or celcius?...

    ReplyDelete
  43. UnknownAugust 1, 2017 at 6:40 PM

    Ann, I use almond or cashew milk (soy isnt as healthy) plus gluten free flower, part sugar and part stevia. Ill be subbing the reg sugar for brown coconut sugar and stevia next time, himilayan salt, and a tad bit of cinnamon with the nutmeg also. It is absolutely amazing!!!! Dairy free, low sugar, gluten free, low fat, lower calories ;)

    ReplyDelete
  44. UnknownSeptember 13, 2017 at 12:26 PM

    When you talk/write about the pie above, you say put all ingredients in blender and then say you like the crunchy ness of the brown sugar on top, but there's no brown sugar in the recipe. In the recipe instructions you say to blend all ingredients then say to sprinkle nut meg on top of pie and bake. I'm a little confused. Do you blend the nutmeg with all ingredients and then top with brown sugar or top it with the nutmeg and leave out brown sugar? Would like to know as I would love to make this. Thanks

    ReplyDelete
  45. UnknownSeptember 13, 2017 at 12:47 PM

    OK I just read more of the coments above and you replied to others who mentioned the brown sugar and said it was BROWNED SUGAR but sugar is not in the recipe. So do I add the nutmeg to the mix and top with sugar or do I top it with the nutmeg and sugar? Thanks

    ReplyDelete
  46. UnknownSeptember 13, 2017 at 12:55 PM

    You can email me if you wish at icrackmeup@hotmail.com
    Thanks

    ReplyDelete
  47. EmmaOctober 4, 2017 at 7:53 PM

    This is amazing! For those who've scrolled all the way down here wondering whether or not this recipe is worth a go, I think if you follow the excellent instructions above to the letter you cannot possibly go wrong. The bit of information I was looking for was whether it could be tucked into straight away or if it needed to be left to cool. I thought the best way to find out would be to experiment so I just took it out of the oven, cut into it, admiring its perfect wobbly custard form, its crunchy browned sugar surface (exactly as described!) and its perfect little "crust" at the bottom and it was an absolute delight. I think it will also be magnificent chilled but that requires some to be left long enough to make it into the fridge. Doubtful! Thank you so much for such an awesome and easy to follow recipe. (As a side note, you must spend so much time with your eyes almost rolled into the back of your head with some of these questions and comments! You've been so patient!!! Amazing!!!)

    ReplyDelete
    Replies
    1. Sheena @ Hot Eats and Cool ReadsOctober 22, 2017 at 11:12 AM

      Thanks, Emma!! I'm so glad you enjoyed it and thanks for the wonderful comment! :)

      Delete
    2. UnknownOctober 6, 2019 at 1:45 PM

      going to make this today

      Delete
  48. Sadia HossainOctober 14, 2017 at 7:27 PM

    How do ypu know the custard's cooked? Is it like a cake? No 'crumbs' (aka toothpick comes out same) and its done? Or should it be a little jiggly in the middle? Love to make it soon!

    ReplyDelete
    Replies
    1. Sheena @ Hot Eats and Cool ReadsOctober 22, 2017 at 11:16 AM

      Hi Jessica! You can do the toothpick method! If baked according to the directions above, it should be cooked perfectly. I've baked this recipe in many different ovens and it turns out the same every time! Thanks and enjoy!

      Delete
  49. Ana PaulaOctober 19, 2017 at 5:27 AM

    Good!

    ReplyDelete
  50. UnknownDecember 31, 2017 at 7:54 AM

    Oh my goodness!! Magic crust indeed!! Just made this pie and it was fabulous. Haven't had custard in years, actually never made custard. My mom used to for her father when he was ill, that is what he always wanted. Anyway, this turned out perfectly!! I have been sending proud pictures to my mom, they were so pretty!! Thank you for the delicious recipe! Noelle

    ReplyDelete
  51. Gwynn HamiltonFebruary 10, 2018 at 2:05 PM

    Greetings i was looking for this easy blender egg pie recipe . I probably made it over 20 yrs ago,the recipe was in Womans World Mag
    . Thanks for your post I am a Young living rep also love yoor website and I love Young Living

    ReplyDelete
    Replies
    1. Sheena @ Hot Eats and Cool ReadsFebruary 10, 2018 at 3:26 PM

      I'm so glad you found this recipe again after so many years! Isn't Young Living amazing? Love that you use them too!

      Delete
  52. UnknownMarch 16, 2018 at 12:42 PM

    I've tried other Magic Pie recipes and this one is the absolute best! No, it's not the dessert you make for company, it's the kind you make for yourself when you're desperate, er...I mean, for your family to enjoy after slaving over dinner. I'm going to experiment with a bit of orange zest, and maybe try some combos with cardamom.

    ReplyDelete
  53. UnknownJune 23, 2018 at 1:27 PM

    I made this recipe today. I love it. I followed the directions, the only thing I did that the directions didn't call for was to mix up my dry ingredients before adding them to the blender. It came out perfect. I have the crust and the wonderful custard and the golden brown top. Thank you for such and easy, quick and yummy dessert.

    ReplyDelete
  54. UnknownSeptember 8, 2018 at 3:10 AM

    This is the first time I've made a custard pie. And it was so easy!! It came out actually looking like your pictures. Well my family just loved this pie, believe me it's going to be a regular on our table guests or no guests thank you!!!

    ReplyDelete
  55. UnknownOctober 6, 2018 at 9:07 AM

    Is there a pie crust with this?

    ReplyDelete
  56. UnknownNovember 1, 2018 at 1:27 PM

    I'm trying to figure out the brown sugar. The comments in the cake say that the brown sugar top is a favorite but the recipe doesn't call for it and there are no notes or comments for brown sugar.

    ReplyDelete
  57. DonnaB.November 14, 2018 at 4:30 PM

    Love this recipe! Just want to let you I have tweeked it using coconut/almond milk blend and GF Cup4Cup flour. Came out delish! and with just a hint of coconut flavor.

    ReplyDelete
  58. AnonymousNovember 24, 2018 at 11:39 AM

    New favorite easy recipe! Such a hit for thanksgiving, thank you!
    I used truvia baking blend (1/2 As much as the sugar that’s called for, as that’s the suggested ratio) and I used white whole-wheat flour, so it was a little bit mote diabetic-friendly, and it was still amazing!

    ReplyDelete
  59. SimsLife.co.ukDecember 19, 2019 at 6:37 AM

    Oh my gosh! This looks absolutely divine! :) I follow the Keto diet so do miss a really good custard pie... bookmarking this for when I have a treat! Sim x

    ReplyDelete
  60. necapricornMarch 27, 2021 at 4:35 AM

    Was looking for an impossible custard with NO coconut (Mom doesn't care for the stuff except in an Almond Joy, LOL) and ta da!! Here it is! Made it tonight and yum, thank you!

    ReplyDelete
    Replies
    1. Sheena @ Hot Eats and Cool ReadsMarch 27, 2021 at 9:36 AM

      Yay! I'm so glad you found it and thanks so much for commenting!

      Delete
  61. UnknownJuly 9, 2021 at 8:18 AM

    Recipe is not right at all! Ingredients: Half a cup "all purpose flour?"
    OR
    "custard powder?"
    Waisted a lot of ingredients and my time!!!

    ReplyDelete
  62. Sheena @ Hot Eats and Cool ReadsJuly 10, 2021 at 10:07 PM

    I'm sorry the recipe didn't turn out for you. We've made it at least a dozen times with no issues. All purpose flour is the correct ingredient as listed.

    ReplyDelete
  63. hardtoreachSeptember 18, 2021 at 2:47 PM

    I love this pie!! As a child I remember my mom used to make sweet eggs sometimes for breakfast and this is so very reminiscent of that time. The flour crust on the bottom and the carmelized sugary top of the pie is just yummy! Thank you so much for this recipe♥️ Thumbs Up!!

    ReplyDelete
  64. Edwards6263February 27, 2022 at 12:35 AM

    Its been 45 min and its still pretty watery in the middle. How long would you bake it for if it goes past the 45 min? Otherwise, it looks and smells great!

    ReplyDelete
    Replies
    1. Sheena @ Hot Eats and Cool ReadsFebruary 27, 2022 at 8:25 AM

      So sorry! Just seeing this comment now. Hope it turned out for you! I would just keep checking every 5 minutes until the middle is solid. Thanks!

      Delete

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