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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23 Discussions

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Bown86

8 hours ago on Step 10

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

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FOOD by LydsToninaH

Answer 7 days ago

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

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stiggy1

19 days 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 19 days ago

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

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corradini

22 days 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.)



1 reply
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FOOD by Lydscorradini

Reply 21 days 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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jessyratfink

26 days ago

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

3 replies
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Aneal321jessyratfink

Reply 24 days ago

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

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dragon fllyerAneal321

Reply 21 days ago

I have been making for years a pretty old recipe with coconut called 'Impossible Pie' that is just mixed in a blender. I'm still working on perfecting an 'Impossible Pumpkin Pie', too - pastry mostly seems more trouble than it's worth to me, with all those extra calories...!

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FOOD by Lydsjessyratfink

Reply 25 days ago

Oh yeah! Coconut custard crustless pie! Tongue twister to say but I'm sure it would be good :-)

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tmross4

21 days 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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shaberli

23 days ago on Step 10

Looked very good, I had to try it... it reminded me of flan.

I used the convection turn on in the oven so the Maillard reaction happened quicker where I noticed it was browning too soon, since I had it in stoneware, I took it out of the oven at 40 minutes (could have taken it out a little sooner, so it wouldn’t have browned as much as it did, next time), I then let the stoneware finish cooking it out of the oven.

I was not disappointed. I had to try a piece right away, as you can see, it was a little underdone in the middle... after just a few minutes, after the first satisfying piece,

A nice quick and easy desert that is very good.

thanks.

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1 reply
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FOOD by Lydsshaberli

Reply 23 days ago

Yours actually looks nice and fluffy even though the top got browned I think it still looks pretty. It does kind of have a flan feel to it now that you mentioned it. I didn't have the stoneware so it could very well be why it got done so fast. But I'm glad you made it it and enjoyed it!

You're welcome :-)

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bcamero

23 days 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!

1 reply
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shaberlibcamero

Reply 23 days ago

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

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pizzidave

25 days ago

Looks Amazing!!! I'm trying to figure out a sugar free/ low carb version of this. I'm thinking Stevia and heavy cream as substitutes. Not sure what kind of flour. Maybe a nut flour? Any suggestions? Thanks in advance!

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bcameropizzidave

Reply 23 days ago

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

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FOOD by Lydspizzidave

Reply 25 days ago

You're gonna have to experiment with that one, I don't know if that flour will work. I'm not too experienced with substituting the flour...sorry I can't be more help. Let me know how it turns out!

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doitoitmself

24 days ago

Will this work with non- dairy milk?