Crustless Custard Pie
This crustless custard pie is a creamy old-fashioned dessert made with simple pantry ingredients like eggs, milk, sugar, and vanilla. The silky custard bakes into a smooth, sliceable pie with a lightly golden top and warm nutmeg flavor, all without needing a pie crust.
Servings: 8 servings
Equipment
- 1 9-inch Pie Dish
Ingredients
- 4 large eggs
- 2¼ cups milk
- ¾ cup granulated sugar
- ¼ cup melted butter
- 3 tbsp cornstarch
- 3 tbsp gluten-free all-purpose flour
- 2 tsp vanilla extract
- ¼ tsp salt
- ¼ tsp ground nutmeg
Instructions
- Preheat oven to 350°F. Grease a 9-inch pie dish.
- Add eggs, milk, sugar, butter, cornstarch, flour, vanilla, and salt to a blender and blend until combined.
- Pour mixture into the prepared pie dish. Sprinkle nutmeg evenly over the top.
- Bake for 45–50 minutes, or until the center is just set and a knife inserted comes out clean. Cover loosely with foil after 20 minutes to prevent heavy browning.
- Remove from oven and let cool to room temperature. Then refrigerate for 4 hours or overnight. Serve and enjoy.
Notes
- The center should jiggle slightly before cooling.
- Chill at least 4 hours for the best texture.
- Whole milk creates the creamiest custard.
- Cover loosely with foil if the top browns too quickly.
- Fresh nutmeg gives the best flavor.
Nutrition
Serving: 1slice | Calories: 219kcal | Carbohydrates: 27g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 176mg | Potassium: 137mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 407IU | Vitamin C: 0.001mg | Calcium: 101mg | Iron: 1mg