Magic Crust Custard Pie
Magic Crust Custard Pie: One Batter, Three Layers, Zero Fuss
If you’ve ever wished you could make a custard pie without rolling out dough, blind-baking a crust, or standing over a stove tempering eggs, this one’s for you. Magic Crust Custard Pie is the kind of old-fashioned recipe that feels like a little kitchen miracle. You mix one thin, simple batter, pour it into a pie plate, and let the oven do all the work. Nothing about it looks like it should turn out, and yet it always does.
As it bakes, the batter separates all on its own. A tender, golden crust forms on the bottom, a silky vanilla custard settles in the middle, and a delicate, lightly browned top finishes it off with a whisper of nutmeg. It’s creamy, comforting, and just sweet enough, with the nostalgic flavor of a church-potluck dessert or a recipe from Grandma’s index cards. Serve it chilled with fresh berries or just as it is, and watch everyone go back for a second slice.
Cook time: 45 Min Prep time: 5 Min Yield: 8
Ingredients
1/4 c margarine
4 eggs
3/4 c white sugar
1 pinch salt
2 c milk, 2%
2 tsp vanilla extract
1/2 c all-purpose flour
Directions
1. Put all ingredients into a blender. Blend for 30 seconds.
2. Buttering a 9-inch pie plate.
3. Pouring batter into the pie pan.
4. Sprinkle with nutmeg.
5. Bake at 350 degrees for 45 minutes.
6. The flour will settle to make its own crust.
