Magic Custard Pie- My Latest Favorite Recipe
Have you ever had a recipe that you KNEW would leave zero leftovers? That you could possibly eat in one sitting? This recipe is like that for me. My husband has actually taken the pie server out of my hand before because I had already eaten almost a whole pie! I came across this awhile ago, I don’t even remember where, and it claimed to be from an old recipe book. I made one, and it was good. I’ve now made this probably a dozen times or more, and have figured out the perfect pie. I’ve made several changes from the original and made it slightly more guilt-free, while also making it yummier and more allergy friendly.
Wonder why I call it magic? Besides the taste? It makes its own crust! You can have this pie in the oven in less than 10 minutes! I’m not even kidding.
I make mine with gluten-free flour with no problem. I have used multiple blends of gluten-free flour with no problems. SO I KNOW this pie can be gluten-free.
Then I thought of my friend who has the Alpha-Gal allergy and is dairy free (on top of other things) and wanted to know if she (and others) could easily make this pie. So I made the pie using coconut milk instead of cow and it came out great! The pie did puff up more when baking, and then deflate some when cooling, but tastes delicious!! It did crack some when baking, but those cracks disappeared when it deflated. It still looks great and tastes amazing! It is a very simple pie, so when made with coconut milk it tasted like coconut because there was nothing to vary the flavor. Also, I used a can of coconut milk, I’d love to hear your experience using other non-dairy milks!
As you can see, coconut came out a bit lighter in color, but not in flavor!
If you’re curious how I modified it from the original, I reduced the sugar (and it may be able to reduce even more) and I removed at least one ingredient altogether.
Magic Custard Pie
A delicious and easy pie that makes its own crust! Easily made gluten free and/or dairy free!
Makes 1 standard sized pie, which I honestly tend to eat as a serving (I'm Naughty like that lol)
- 2 cups Milk OR Use 1 13.5 ounce can of coconut milk
- 4 eggs
- 1 t vanilla or almond extract If you forget it, it still will taste amazing, I promise
- 1/2 cup flour Gluten free blends work great!
- 1/2 cup sugar I haven't tried yet, but I suspect you could even get away with less
- 2 tablespoons butter Totally Optional! I have made it many times with zero butter and might even like it better!
- dash salt
Put all the ingredients in a blender (if using butter, no need to melt it, just throw in a chunk) and blend until smooth
Pour into a greased pie pan
Top with grated nutmeg.
Bake at 350 degrees for about 35 Minutes. The center will be slightly soft, but not jiggly. The whole pie will solidify some while cooling. If you can manage let it cool before eating, but I cannot, I eat it as soon as I can get it out of the pan.
For Gluten Free just use a gluten-free flour blend. I have tried several varieties, both store-bought and homemade and they all work great.
For Dairy Free- use coconut milk instead of cow milk. I used the kind in the can and it turned out amazing. My Husband even prefers it to the regular. It does have a distinct coconut taste.
Seriously you guys, it is an amazing pie, and made even better by the fact that you can whip it together on a lazy day! If you make it, feel free to invite me over. Also, if you love it as much as I do, the recipe doubles very well!