If you’re looking for a comforting dessert that practically makes itself, this creamy custard pie with a self-forming crust is your next baking adventure. With just a handful of everyday ingredients and a blender, you’ll whip up a silky-smooth custard that magically separates into layers as it bakes—soft and creamy on top, and a light, cake-like crust on the bottom.
Reminiscent of flan but with no caramel or water bath required, this pie is a fuss-free treat perfect for brunches, potlucks, or a cozy evening sweet tooth. Not overly sugary, it’s a lovely dessert for those who appreciate a more delicate finish. Want to make it richer? Try swapping out the milk for heavy cream and use real butter instead of margarine. A sprinkle of cinnamon or nutmeg on top adds an aromatic warmth you’ll love.
Ingredients for Blender Custard Pie with Magic Crust
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1/4 cup margarine (60 g)
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4 eggs
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3/4 cup white sugar (150 g)
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1 pinch salt
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2 cups 2% milk (480 ml)
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2 teaspoons vanilla extract (10 ml)
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1/2 cup all-purpose flour (60 g)
How to Make Blender Custard Pie with a Built-In Crust
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Add all ingredients to a blender and blend on high for 30 seconds until fully combined and smooth.
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Butter a 9-inch (23 cm) pie plate generously to prevent sticking.
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Pour the blended batter into the prepared pie dish.
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Optionally, sprinkle a pinch of ground nutmeg or cinnamon over the top for extra flavor.
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Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until the center is set and the edges are lightly golden.
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Allow the pie to cool. During baking, the flour will naturally sink and form a light crust on the bottom.
With its velvety texture and no-fuss preparation, this easy blender custard pie feels like kitchen magic. It’s ideal for those days when you want a homemade dessert without the effort of rolling dough or layering fillings. Serve it chilled or at room temperature, with fresh berries or a dusting of powdered sugar. One slice, and you’ll see why this pie earns a spot in every recipe box.
