The custard pie and cake trend has exploded in the food side of the internet. I thought I would give it a go as a Thanksgiving dessert. It fits in with all the other pies! This custard pie is insanely easy, quick, hassle free, and straight up delicious. There is an odd, but yummy slick crust on the bottom and as super thin, almost cakey layer on top. It reminds me of a Chinese egg tart (called dan ta or 蛋挞) in taste, but with a completely different kind of crust. I have eaten this both warm and cold (I have also eaten this way too many slices of this pie) and it tastes fantastic in both scenarios. It also pairs perfectly with a scoop of vanilla ice cream, but then again what doesn’t go with ice cream? I almost feel bad about how easy these custard pie things are since they aren’t exactly skinny. It’s holiday time and sweater can always hide a little food belly.
Magic Crust Custard Pie
1/2 stick or 1/4 cup of butter, melted
3/4 cup granulated sugar
1 pinch salt
2 cups milk (any kind*, for example 2%, soy milk, whole ect. I used whole milk this time)
2 tsp vanilla extract
1/2 cup all purpose flour (or a mix of flours)
- Preheat oven to 350 degrees F. Line pie tin with parchment or butter or your choice of nonstick spray
- Add all the ingredients to a blender. Blend for 30 seconds, making sure there are no floury patches.
- Carefully pour into the pie tin and move to the oven. It will be incredibly liquidy and at risk of spilling over at any second. Bake for 45 minutes and take out with equal care. It should have a gelatinous-like wobble. Let cool 5 minutes before eating or, if you want to eat it cold, stick it in the refrigerator for 2 hours to fully cool.
*Note: using whole milk yields a creamier texture while lower fat milks have a more gelatinous custard.