Crustless Baked Custard Pie

Marie's Note:

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.

• Total Time: 55 mins
• Prep Time: 5 mins
• Cook Time: 50 mins

Ingredients:

Servings: 8

• 2 cups milk
• 4 eggs
• 1/2 cup butter, melted
• 1 cup sugar
• 1/2 cup flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Directions:

1. In blender, combine all ingredients, cover and process until smooth.
2. Pour into greased 9" deep dish pie plate.
3. Bake at 350° for 50 minutes or until knife inserted near center comes out clean.
4. Cool on wire rack for 1 hour.
5. Refrigerate until serving.

Reviews

[Michelle in KY]

I am so glad you posted this recipe! I have made this pie quite a few times now and my family loves it every time. I substitute splenda granular for the sugar to reduce the carb count a bit. I love that I can throw everything in the blender and within 5 minutes have dessert baking in the oven. Thanks again!

[Chef #1198738]

Delicious! I tried using a hand mixer instead of a blender. The pie was crumbly and didn't hold together well, but the taste was so fantastic that we gobbled it up anyway. DH says he could eat this every day!

[princessbride029]

A very interesting concept, and a delicious pie! Loved the custard and the slightly crunchy top; my only complaint is that the bottom crust was a little "gummy" and I'm not sure if that's something typical for this recipe or something I messed up. I did use margerine instead of butter, so maybe that's it? But like I said, the taste is great! In fact, I'm going to go help myself to another portion. ;)