Ahhh, Magic Crust Custard Pie ✨🥧—this is one of those retro dessert gems where the crust practically makes itself and the custard sets into silky perfection. Here’s a simple guide:
Magic Crust Custard Pie
Ingredients
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1 cup all-purpose flour
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1 cup sugar
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½ cup butter, melted
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2 cups milk
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2 large eggs
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1 tsp vanilla extract
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¼ tsp salt
Optional:
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Ground nutmeg or cinnamon for sprinkling
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
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Mix dry ingredients:
In a bowl, combine flour and sugar. -
Add wet ingredients:
Stir in melted butter, then slowly mix in milk, eggs, vanilla, and salt until smooth. -
Pour into pie dish:
The magic happens in the oven—the flour will sink slightly, forming a bottom crust, and the custard rises and sets on top. -
Bake:
Bake 50–60 minutes until the top is golden and custard is set but slightly jiggly in the center. -
Cool:
Let cool completely (the custard firms as it cools). Sprinkle with nutmeg or cinnamon if desired.
Why It’s “Magic” ✨
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No separate crust—flour and butter magically separate in the oven to form a bottom layer.
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Custard forms on top naturally.
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Silky, slightly caramelized bottom and creamy top with minimal effort.
Tips
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Room temperature ingredients = smooth custard
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Optional flavor twist: add lemon zest, almond extract, or a splash of bourbon
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Serving: serve chilled or slightly warm with whipped cream
If you want, I can also give a chocolate or maple syrup version of this “magic crust” pie—it’s surprisingly fun and decadent.