True to its name, the Magic Custard Pie is indeed a magical production. The batter is whipped up in a couple of minutes and is mystically transformed into the crust as well as the filing. Now doesn't that sound easy and worth a try? I was immediately attracted to this recipe for its simplicity and speed-to-table with its easy 3 steps- "Mix + Pour + Bake"
While waiting through the bake process, I usually have this crazy habit of keeping my oven lights on and peeking through the glass for real-time feedback of the baking process, wondering how it would finally turn out. I was quite intrigued with the idea of one batter turning into these amazing layers of pie, with its slightly golden crust and custard-like filling that reminded me of flan.
The best part of this pie is that it is versatile and can be enjoyed in different ways - we usually devour it with fresh berries and a drizzle of warm chocolate sauce or just a plain old slice with some powdered sugar. Salted caramel sauce or fudge sauce will also be great ways to enjoy this.
Recipe adapted from here
Yields - 9 inch pie
1/4 Cup or 1/2 stick - Butter
4 - Eggs
1 Cup - White sugar
1/8 Teaspoon - Salt
2 Cup - Milk 2% or full fat
3 Teaspoon - Vanilla extract
1/2 Cup - All purpose flour
Optional Garnish: Fresh Berries, Chocolate Sauce, Powdered sugar
- Preheat the oven to 350F
- Grease a 9 inch pie pan
- Put all ingredients into a blender and blend to incorporate all the ingredients together.
- Pour into buttered 9 inch pie pan.
- Bake at 350 degrees for 45 minutes.
- The batter might look curdled because of lumps of butter, but that is fine.
- The pie puffs up when it is ready and sinks when it taken out. This is perfectly normal and that is how is is supposed to be.
- You can try to make a citrus custard pie by adding lemon or orange zest to the batter. It is extremely delicious that way too
- The pie is supposed to be jiggly.
- Take the pie out of the oven and let it rest for 20-30 minutes before cutting it. This will ensure clean edges