No Fuss Egg Custard Pie
A simple, creamy egg custard pie with a hint of nutmeg, perfect for a quick dessert or brunch, appealing to all ages with its light, smooth texture.
Ingredients
Instructions
- Grease and flour a 9-inch glass pie plate.
- Mix all ingredients well in a blender or by hand.
- Blend for 30 seconds if using a blender, or beat eggs well and then add other ingredients.
- Pour the mixture into the prepared pie plate.
- Sprinkle nutmeg on top.
- Bake at 350°F for 35 to 45 minutes until a knife inserted comes out clean.
- Allow to cool; the pie will fall and settle, forming a light crust.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of evaporated milk. You can also add a splash of vanilla extract for extra flavor. If you prefer a gluten-free option, substitute the flour with cornstarch. Make sure to blend the mixture thoroughly to avoid any lumps before baking. This pie can be served warm or chilled, depending on your preference.
Serving Suggestions
Serve the egg custard pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a slice of Fresh Apple Cake With Brown Sugar Icing or a cup of coffee. For a festive touch, consider garnishing with fresh berries or a sprinkle of cinnamon.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It should be consumed within 3-4 days for the best taste and texture. To reheat, place individual slices in the microwave for about 15-20 seconds or enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of No Fuss Egg Custard Pie contains roughly 387 calories, with 6g protein, 62g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (26% of the Daily Value), and a good source of calcium and protein. It also contributes 7g of dietary fiber toward your daily target.
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 fresh milk instead of evaporated milk?
Yes, you can use fresh whole milk as a substitute for evaporated milk, but the pie may have a slightly different texture. If you want to achieve a creamier consistency, consider using a combination of whole milk and heavy cream.
How do I know when the pie is done baking?
The pie is done when the center is set and a knife inserted into the filling comes out clean. It may still jiggle slightly but will firm up as it cools. Keep an eye on it towards the end of the baking time to prevent overcooking.
Can I add other flavors to the custard?
Absolutely! You can enhance the flavor of the custard by adding a teaspoon of vanilla extract or a pinch of cinnamon. For a more unique twist, consider incorporating lemon zest or almond extract to give it a refreshing taste.
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).