Ingredients
-
2
-
4
-
1/2
-
1
-
1/2
-
1
-
1/4
-
-
-
-
-
-
-
-
Directions
Crustless Baked Custard Pie, No crust to roll out, much less calories, but still so delicious! Has a smooth custard filling and a crunchy golden top Just dump all ingredients in blender, then bake Recipe from Quick Cooking , Followed exactly except for adding 1/4 teaspoon freshly grated nutmeg Blended until it seemed smooth Used real butter But the texture is off-putting, as it’s not smooth like a sturdy pudding, or like actual custard More like compressed scrambled eggs, or curdlike , as another reviewer said Because of texture, family won’t eat this Thin crust on top was fabulous, and it certainly looks good But either I did something wrong or this texture is okay with others and just not to us I’m sad, as this was the first custard pie recipe I ever tried , I don’t eat sugar or flour used spelt flour instead and 2/3 c up real maple syrup instead of sugar For an extra decadent creamy custard, used 2 cups (1 pint) heavy cream instead of milk A sure Winner at a pot luck, you will always be invited back!
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Steps
|
1
Done
|
In Blender, Combine All Ingredients, Cover and Process Until Smooth. |
|
2
Done
|
Pour Into Greased 9" Deep Dish Pie Plate. |
|
3
Done
|
Bake at 350 For 50 Minutes or Until Knife Inserted Near Center Comes Out Clean. |
|
4
Done
|
Cool on Wire Rack For 1 Hour. |
|
5
Done
|
Refrigerate Until Serving. |
