Crustless Custard Pie

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Introduction: Crustless Custard Pie

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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43 Comments

0
dians6
dians6

6 months ago

I just made it using almond milk instead of milk. Also, instead of 2 tsp vanilla, I added 1 tsp vanilla and 1 tsp coconut extract. It came out fabulous and delicious. Only thing wrong (my error), I overfilled dish and it spilled on bottom of oven. Had to turn off, clean up and then bake. Thank you for posting,

0
BooBoo62
BooBoo62

11 months ago on Introduction

I made this recipe today. It has a strange, egg like consistency, and I'm wondering if I did something wrong. I followed the recipe exactly as instructed. Although, the instructions don't say how long to let it set. Help?

0
maxman
maxman

11 months ago

Custard has a delicate flavor. A crust-less version makes a lot of sense. The crust can detract from the filling too much.
I'm saving this recipe.

0
Monkeygirl1980
Monkeygirl1980

1 year ago

My husband and I love this recipe...quick question can I use it with a pie crust and if I can what ingredient do I eliminate?

0
richteraudra7
richteraudra7

Tip 1 year ago

Sprinkle a little nutmeg on top just before you put in the oven.

0
Cheryl 2
Cheryl 2

1 year ago

been making this pie for 60 years was called impossible pie there is a savoury pie too

2
corradini
corradini

3 years 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.)



0
SheriAbdu
SheriAbdu

Reply 1 year ago

Thank you

0
adillbeck
adillbeck

Reply 3 years 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...

0
FOOD by Lyds
FOOD by Lyds

Reply 3 years 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!

0
AnaKH
AnaKH

2 years ago on Introduction

The Flour Makes a Crust I've Done mine for Many Yrs with Bisquick

0
michelledalbright
michelledalbright

2 years ago

Great recipe! Yum!! I add some pumpkin pie spice to mine sometimes.
Some feedback: the video is extremely hard to hear. It almost sounds like its just above a whisper. My phone was at full volume and has no issues with any other videos. You may want to fix that...frustrating...

0
FOOD by Lyds
FOOD by Lyds

Reply 2 years ago

Thanks Michelle! Yes, unfortunately I had really bad audio in that video and there is no way I can go back a fix it.

0
IngDante
IngDante

2 years ago

It looks (and tastes, I bet!) lovely! It would be great to have measurements in grams and millilitres next time, cups/teaspoons/etc are not really a thing in continental Europe :P Also, apparently, US and UK use the same names for different quantities (a UK cup is different from a US cup, and so on), so one always has to guess where the person who wrote the instructable is from :D The International System of Units (kg and the like) is not prone to interpretation. I'll use some online converter and hope for the best :)

0
FOOD by Lyds
FOOD by Lyds

Reply 2 years ago

Thank you, sorry that I didn't add the measurements in grams and milliliters. I am trying to get better about that =)

1
njfking
njfking

3 years ago

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

0
FOOD by Lyds
FOOD by Lyds

Reply 3 years ago

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

0
bcamero
bcamero

3 years 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!

0
FOOD by Lyds
FOOD by Lyds

Reply 3 years ago

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