Crustless Egg Custard Pie
Crustless egg custard pie offers a sweet, rich flavor with a smooth, creamy texture, perfect for dessert or brunch, appealing to those who enjoy simple, comforting baked goods.
Ingredients
Instructions
- Cream together eggs and sugar; add remaining ingredients and beat well.
- Pour into a lightly greased 10-inch Pyrex pie plate.
- Bake at 400° F for 20 to 25 minutes or until done.
Tips & Substitutions
For an extra creamy texture, make sure to beat the eggs thoroughly before mixing in the sugar. If you prefer a lighter sweetness, reduce the sugar by 1/4 cup or substitute with honey or maple syrup for a different flavor profile. You can also experiment with adding a pinch of nutmeg or cinnamon for a warm spice note. Ensure your evaporated milk is at room temperature for better blending.
Serving Suggestions
This custard pie can be served warm or cold, making it versatile for any occasion. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It complements fresh fruit like berries or a side of Grape-Nuts And Oatmeal for a hearty breakfast twist. A light dusting of powdered sugar on top adds a lovely presentation.
Storage & Reheating
Once cooled, cover the pie with plastic wrap or foil and store it in the refrigerator for up to 3 days. To reheat, slice individual portions and microwave on low power for 20-30 seconds, or until warmed through. You can also enjoy it chilled, which enhances its custard-like texture.
Nutrition & Diet Analysis (per serving)
Each serving of Crustless Egg Custard Pie contains roughly 325 calories, with 2g protein, 23g carbohydrates, and 13g fat. It is a good source of vitamin C (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use regular all-purpose flour instead of self-rising flour. Just add 1/2 teaspoon of baking powder to ensure your custard pie rises properly. This substitution will maintain the overall structure and texture of the pie.
What can I use instead of evaporated milk?
If you don't have evaporated milk on hand, you can substitute it with a mixture of whole milk and heavy cream. Combine 1 cup of whole milk with 1/2 cup of heavy cream to mimic the richness of evaporated milk. Alternatively, you could use a non-dairy milk for a lighter option.
How do I know when the custard pie is done baking?
The custard pie is done when the edges are set and the center is slightly jiggly but not liquid. A toothpick inserted into the center should come out clean or with just a few moist crumbs. Keep an eye on it towards the end of the baking time to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).