Magic Crust Custard Pie
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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!
My family has been making this pie for years, and it's always a hit at any occasion! We love to serve it at Christmas, Thanksgiving and Easter!
I'm a huge custard lover, and this pie always cures any sweet tooth craving I have.
There are many variations of this pie in cookbooks, online and in recipe boxes. Some people add coconut, cinnamon instead of nutmeg, almond extract instead of vanilla!
It's super easy to customize and adapt to your needs. Any way you make it, it always turns out tasty.
Just make sure to refrigerate any leftovers to enjoy later!
PIN THIS RECIPE
Looking for more pie recipes? Try these:
No Bake Creamy Strawberry Pie
Southern Peach Pie
Easy Rhubarb Custard Pie
Chocolate Crack Pie
Chocolate Bottom Pumpkin Pie
Tropical Coconut Pie
Looking for more dessert recipes? Check out these:
Granny Gertrude's Blueberry Rice Pudding
Chocolate Chip Croissant Bread Pudding
Cream Puff Dessert
Baked Sticky Rhubarb Pudding
Brown Sugar Topped Rhubarb Cake
Cream Puffs with Mascarpone Cream
I hope you enjoy this recipe as much as we did!
PIN THIS RECIPE
Magic Crust Custard Pie
Yield: 6 servings
ingredients:
- 1/4 cup butter, melted but cooled slightly
- 4 large eggs
- 3/4 cup white sugar
- 1 pinch salt
- 2 cups milk (I used 1%)
- 2 teaspoons vanilla extract
- 1/2 cup all purpose flour
- nutmeg
instructions:
- Preheat oven to 350 degrees.
- Put all the ingredients in a blender or food processor
- Blend for 30 seconds.
- Pour into a 9.5 inch pie plate and sprinkle with nutmeg.
- Bake for 45 minutes or until set.
Thanks for stopping by! Have a blessed day!
I love easy recipes!
ReplyDeleteMe too! This one is so easy!
Deletethis 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.
DeleteThis reminds me of a common tarte found in the window of many bakeries in Belgium.
ReplyDeleteI would love to see a bakery in Belgium! Yummy :)
DeleteI love egg custard pie and I can't wait to make this! Thank you SO much for sharing at Mix it up Monday :)
ReplyDeleteYour welcome Lisa!! It is a wonderful pie!
Deletecan I use Almond milk in this recipe?
DeleteI have not tried almond milk, but if you do, let us know how it turned out!
DeleteI've used toasted coconut milk and it turned out delicious!
DeleteThat 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
ReplyDeleteThanks so much Tara!! I really appreciate it! :)
DeleteDear 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.
DeleteThat'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.
DeleteDelicious! I love pie. Please link up to Wild West Thursday. Hope you stop by.
ReplyDeletehttp://www.thegirlinthewildwest.com/
Thanks for the invite!!
DeleteHow 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
ReplyDeleteThanks so much Dawn!!
DeleteLooks yummy! Can you sub Almond or Soy milk for the dairy for those allergic to dairy?
DeleteYes! I used toasted coconut milk and it turned out delicious! I don't think you can skip the 1/2 cup butter though
DeleteOoo, my husband LOOOOVES Custard Pie! The "magic" in this has me intrigued. Thanks for sharing at Weekend Potluck!
ReplyDelete~Tonya from 4 little Fergusons
http://4littlefergusons.wordpress.com/2012/06/29/steak-salad-patriotic-potluck/
We love this one too!! It has me intrigued too! :)
DeleteCongratulations!
ReplyDeleteYour recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate!
Miz Helen
Thanks so much for the feature Miz Helen!!!
DeleteThis pie is in the oven....A blender pie! How easy is that?
ReplyDeleteI hope you loved it Angie! It's one of my favorites!! :)
DeleteHi 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!
ReplyDeleteAwesome! So glad you liked it! Stopping by now!
DeleteThis looks amazing...bookmarked...cant wait to try it out
ReplyDeleteThanks, Shema! We loved it! :)
DeleteI love this pie! It looks delicious.
ReplyDeleteI'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.
ReplyDeletethis is what I am afraid of lol
DeleteMine 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.
DeleteThat'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!!!
DeleteWhere does the brown sugar come in? I don't see that in the recipe.
ReplyDeleteThis recipe only has white sugar. Thanks for stopping by!
DeleteQuick question: Do I need to melt the butter or soften the butter before adding it to the other ingredients?
ReplyDeleteJust edited the recipe to include this info. Thanks!
DeleteWonder 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.
ReplyDeleteI 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!
DeleteIn the oven now! I substituted 1 tsp coconut extract and 1 tsp pineapple extract....hoping for a pina colada feel.
ReplyDeleteGreat idea! That sounds fantastic! Enjoy!
DeleteSheena: 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
ReplyDeleteI'm so glad you loved it, Sandi! Thanks so much for the awesome comment and I hope your holidays are wonderful!! :)
Deletehi, would like to make the pie. but my oven heats only to 250 degrees. what shall i do?
ReplyDeleteIs 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.
ReplyDeleteI 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!
DeleteJust made this.... WOW! Too Easy and delicious!!!
ReplyDeleteI 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
ReplyDeleteMe 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.
DeleteIf your butter isn"t cooled it will curdle the eggs.
Deleteyou said (I love the crunchiness of the browned sugar on the top) what brown sugar?
ReplyDeleteThere is no brown sugar, but the sugar in the recipe browns a little on the top when baking.
DeleteThen 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....
DeleteThen 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....
DeleteIt 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!
DeleteDamn fools - Go Away
DeleteSheena,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!
DeleteThank 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?
ReplyDeleteIt 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.
DeleteI'm so glad you liked it! Thanks so much for your feedback and I hope you find some other recipes you love! :)
DeleteThis used to be called Impossible Custard Pie, 30 years ago, with different variations. Usually used Bisquick. There was Coconut, cheese burger, chocolate.
ReplyDeleteI loved the impossible taco pie.(Bisquick)
DeleteI do not have a blender. Can I used my mixer instead?
ReplyDeleteI have the same question! I may try using my mixer. I'll let you know how it turns out!
DeleteMixers work just fine...
DeleteDoes it have to be baked in a glass pie pan or is a metal one ok?
ReplyDeletei 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.
ReplyDeleteI 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.
ReplyDeleteI'm SO glad it turned out so well for you! Thanks so much for stopping back and letting me know!
Deletei 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
ReplyDeleteI 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!
DeleteHas 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!
ReplyDeleteI 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! :)
DeleteThis comment has been removed by the author.
ReplyDeleteCan you use almond milk in this?
ReplyDeleteI have this in the oven right now! Can't wait to try it!
ReplyDeleteI have this in the oven right now! Can't wait to try it!
ReplyDeleteThis 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"
ReplyDeleteMine 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.
ReplyDeleteI hope you liked it!
DeleteI'm new at baking and wanted to know if the butter should be unsalted or salted?
ReplyDeleteDoes it make a difference? Thanks.
I used salted butter, but I think it would taste great with either one!
DeleteUsed coconut oil instead of butter....coconut flavoring...tastes fabulous
ReplyDeleteOh! Will have to try that variation some time.
DeleteThis 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.
ReplyDeleteL add cocanut i replace the ap flour with white rice flour for a
ReplyDeletegluten free pie.
Hi Terry, is it 350 degrees fahrenheit or celcius?...
ReplyDeleteAnn, 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 ;)
ReplyDeleteWhen 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
ReplyDeleteOK 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
ReplyDeleteYou can email me if you wish at icrackmeup@hotmail.com
ReplyDeleteThanks
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!!!)
ReplyDeleteThanks, Emma!! I'm so glad you enjoyed it and thanks for the wonderful comment! :)
Deletegoing to make this today
DeleteHow 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!
ReplyDeleteHi 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!
DeleteGood!
ReplyDeleteThanks, Ana!!
DeleteOh 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
ReplyDeleteGreetings 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
ReplyDelete. Thanks for your post I am a Young living rep also love yoor website and I love Young Living
I'm so glad you found this recipe again after so many years! Isn't Young Living amazing? Love that you use them too!
DeleteI'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.
ReplyDeleteI'm so glad you enjoyed it and thanks for the comment!
DeleteI 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.
ReplyDeleteThis 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!!!
ReplyDeleteYou're welcome! Glad you loved it!
DeleteIs there a pie crust with this?
ReplyDeleteNo crust! The pie will make it's own "crust"
DeleteI'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.
ReplyDeleteLove 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.
ReplyDeleteNew favorite easy recipe! Such a hit for thanksgiving, thank you!
ReplyDeleteI 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!
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