Crustless Custard Pie

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About: Hey y'all! My name is Lydia and I want to share my passion for cooking/baking with everyone!

Have you ever tried crustless pie or even heard of a crustless pie? I've only heard about this pie recently and was very intrigued so I had to give it a try! This custard pie has a unique flavor (next time I'll make it I'll add almond extract because I think the flavors would be over the top! Then serve it with some whipped cream. It has a unique texture which you don't find in many other pies. So if you want to know how to make your very own crustless custard pie, follow the step by step intractable below or watch the video tutorial here:

Step 1: Ingredients and Tools

Ingredients

  • 4 eggs
  • 1 cup Sugar
  • 2 teaspoons Vanilla Bean Paste (or vanilla extract)
  • ½ cup Butter (melted)
  • ½ cup all-purpose Flour
  • Pinch of Salt
  • 2 cups Milk (warm)

Tools

Step 2: Eggs

Begin by preheating the oven to 350 degrees F. Then grease a 9 inch pie dish. Crack the eggs and add them to the large mixing bowl.

Step 3: Add Sweetness

To the mixing bowl with the eggs add sugar and vanilla.

Step 4: Beat

Beat with an electric mixture until creamy and puffy and the eggs are light in color.

Step 5: Add Butter and Flour

Add butter, flour and salt and whisk until well combined.

Step 6: Add Milk

Warm milk until lukewarm and whisk into the rest of the ingredients and whisk until combined. Let the pie batter rest for 5 minutes.

Step 7: Add to Pie Dish

Pour in your pie batter to the 9-inch pie dish.

Step 8: Bake

Bake for 45 minutes.

Step 9: Enjoy!

Serve warm or cooled. Enjoy!

Step 10: Video Tutorial

If you prefer a video tutorial, you can watch it here!

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30 Discussions

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njfking

7 weeks ago

I sprinkle the top of my pie with a pinch or two of nutmeg - it makes it look really appealing and tastes delicious ;)

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FOOD by Lydsnjfking

Reply 5 days ago

I agree! I'll have to remember that for next time =)

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bcamero

7 weeks ago

I turned this recipe keto by using almond flour, heavy cream, and Swerve for the sweetener. It was outstanding! Thank you for the starter recipe!

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FOOD by Lydsbcamero

Reply 5 days ago

Awesome to hear that you can make this Keto! I'll have to give that a try sometime =)

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shaberlibcamero

Reply 7 weeks ago

My girlfriend is on a Keto diet,... I’ll have to try that,.. thanks

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tmross4

7 weeks ago

I would bake this in a ban marie - set it in a larger pan and add hot water half way up the glass dish.

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Bown86

4 weeks ago on Step 10

This was fantastic!! Thank you for the great recipe and instructable. :)

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corradini

7 weeks ago

This looks great, but (not to look a gift horse in the mouth) -- it would be REALLY nice if it also had a printable version. It's a bit of a pain (and waste of paper) to either print the entire .PDF, or have to have a tablet or phone live on the counter, as the recipe....

Here's a quick cut-and-paste, slightly edited (I cook a LOT, and have experience with editing for a recipe book, so I took the liberty). If anyone wants to continue my (ahem) quick-n-dirty volunteerism and turn it into a file and upload it, be my guest...

Crustless Custard Pie
Ingredients
  • 4 eggs
  • 1 cup Sugar
  • 2 teaspoons Vanilla Bean Paste (or vanilla extract)
  • ½ cup Butter (melted)
  • ½ cup all-purpose Flour
  • Pinch of Salt
  • 2 cups Milk (warmed)
Preheat the oven to 350° F / 180° C / gas mark 4 and grease a 9" pie
dish
Combine eggs, sugar and vanilla in a large mixing bowl. Beat with electric mixer or whisk until creamy and puffy and light in color.
Add butter, flour and salt and whisk until well combined. Whisk in milk.
Let the pie batter rest for 5 minutes, then pour into greased pie dish.
Bake for 45 minutes, or until a knife or wooden skewer inserted near middle comes out clean.
Serve warm, or cool on a wire rack for 1 hour and refrigerate until serving.

(Just a few thoughts: I think the vanilla might be a bit much - it's expensive and a teaspoon's probably plenty. Nutmeg on top's a great idea and traditional with custard. And finally: this would work just fine, and much more simply, if you just put it all in a blender -- and there're plenty of recipes just like it on the interwebs that do just that. :-). And do not use a convection setting. If you absolutely cannot turn it off on your oven, you'll need to compensate by lowering the temp somewhat - probably to about 330° - and/or covering the pie with foil. Otherwise you'll have an overcooked top and an underdone center.)



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adillbeckcorradini

Reply 4 weeks ago

You could make it in a blender, but if you make it by hand the calories that you burn in making it will make up for what you take in eating it...

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FOOD by Lydscorradini

Reply 7 weeks ago

Thanks, That's very nice of you :-) You can also get the recipe from the description in my video. Might be easier, but well done with the improvements and input!

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FOOD by LydsToninaH

Answer 5 weeks ago

Yes, should not be a problem. Might have a deeper flavor!

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stiggy1

7 weeks ago on Introduction

thank you for showing us your recipe that looks soooo good. one small tip, here in the uk we sprinkle the top with nutmeg before it goes in the oven elaine

1 reply
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FOOD by Lydsstiggy1

Reply 6 weeks ago

Thanks! Someone else mentioned that also, I'll have to give it a try next time :-)

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jessyratfink

7 weeks ago

It makes so much sense to make a custard pie crustless! I'll have to try think with my coconut version :)

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Aneal321jessyratfink

Reply 7 weeks ago

that DOES sound delicious, and I love your name. :)