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EASY Crustless Custard Pie (Options for Gluten Free)

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When we need a quick and easy dessert that will quell any sweet tooth, this crustless custard pie is our go-to! Also known as impossible pie, this recipe naturally separates into layers forming its own pie crust with no extra work from you. 

We are always looking to add easy recipes to our repertoire centered around the ingredients always available on our homestead. Things like milk, eggs, cream, butter. No Bake Pots De Crème, vanilla raw milk ice cream, and raw eggnog are other great recipes that meet these criteria.

When I learned about this magic crust custard pie, I knew we needed to give it a try! After experimenting with some different variations—including gluten friendly and gluten free versions—it has become a family favorite.

crustless custard pie for dessert

Ingredients in Custard Crustless Pie

Filled with fridge and pantry staples, you likely have all of the ingredients on hand to whip up this amazing custard pie. Another great feature about this recipe, is that it’s pretty flexible and can be made gluten and dairy free if desired.

What you need and substitutions:

Milk – Whole milk is our favorite in this recipe. But if want a particularly creamy custard, you could use some or all heavy cream in place of milk. Unsweetened coconut milk can be used in place of whole milk if you prefer a dairy free version.

crustless custard pie ingredients

Eggs – Whole, large eggs are definitely the way to go in this recipe. I wouldn’t recommend using flax eggs or another egg substitute.

Butter – We prefer using butter in this recipe but you could substitute coconut oil in a pinch.

Organic cane sugar – Any granulated white sugar will work but we prefer unrefined organic cane sugar. Alternatively, maple syrup could be substituted if desired.

easy crustless custard pie recipe

Flour – We like to use freshly ground einkorn flour in this pie but you can substitute any regular flour or gluten free all-purpose flour blend.

Tip: My favorite combination of gluten-free flours for baking is using tapioca starch (also known as tapioca flour) with coconut flour. I’ve found these two flours together have given us the best results when it comes to gluten and grain free recipes. 

Vanilla Extract

Salt

Cinnamon and ground nutmeg for topping

How to Make Crustless Custard Pie

No exaggerating, this recipe is as easy as pie to make. Probably easier.

Preheat oven and prepare and 9-inch pie plate by greasing it with melted butter or coconut oil.

crustless custard pie batter in pie pan

Measure out and add all of the ingredients—besides the cinnamon and nutmeg for topping—into the container of a blender or food processor.

Blend until mixed.

Pour into a prepared pie pan and sprinkle with cinnamon and nutmeg on top.

Bake in a preheated oven at 350°F for 45 minutes until golden brown. The center of the pie may be slightly jiggly when it comes out of the oven but it will quickly set as it reaches room temperature.

homemade crustless custard pie slices

Let pie cool for 30 minutes before serving.

Store in the refrigerator for up to three days.

Easy Crustless Custard Pie Recipe

Yield: 8 servings

Ingredients:

4 eggs
2 cups whole milk (or unsweetened coconut milk)
½ cup flour (or all-purpose gluten free flour)
¾ cup sugar* (we use organic cane sugar or see note below to sub maple syrup)
¼ cup butter
2 teaspoon vanilla extract
¼ teaspoon salt
Nutmeg/cinnamon for topping

Directions:

1. Grease pie dish and preheat oven to 350°F.

2. Add all ingredients (besides cinnamon & nutmet topping) to the container of a blender or food processor and blend until thoroughly mixed.

3. Pour into prepared pie pan. Sprinkle cinnamon and nutmeg layer on top.

4. Bake for 45 minutes until golden brown on top.

5. Let cool for 30 minutes before serving.

*Can substitute 1/3-1/2 cup of maple syrup instead of granulated white sugar depending on how sweet you like it.

Other Variations

Another easy variation on this recipe is to make a coconut pie. To make crustless coconut custard pie, add in 1 cup unsweetened coconut flakes to the rest of the ingredients in the container of your blender or food processor and mix together. For a festive flair, top the coconut custard pie with ¼ cup coconut flakes if desired.

Can I make this without a blender or food processor?

Yes! Simply add the ingredients to a large mixing bowl and, using a whisk, beat batter thoroughly before pouring into pie pan.

simple homemade crustless custard pie recipe

How to serve crustless custard pie?

In our opinion, the best way to serve a piece of pie is with a good dollop of fresh whipped cream. But if whipping cream isn’t available, it really is delicious on its own or served with some fresh fruit or a fruit puree.

When is the best time to serve this pie and how to store it?

This custard pie is best served once it has cooled to room temperature or stored in the fridge for up to 3 days. In fact, our kids prefer it served cold the next day after making it.


For more easy dairy based desserts:

Easy 5 Minute No Bake Pots De Crème
Raw Eggnog Recipe
Homemade Vanilla Ice Cream
Homemade Dulce De Leche without Sweetened Condensed Milk

easy crustless custard pie recipe

EASY Crustless Custard Pie (Options for Gluten Free)

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

When we need a quick and easy dessert that will quell any sweet tooth, this crustless custard pie is our go-to! Also known as impossible pie, this recipe naturally separates into layers forming its own pie crust with no extra work from you.

Ingredients

  • 4 Eggs
  • 
2 cups whole milk (or unsweetened coconut milk)
  • 
½ cup flour (or all-purpose gluten free flour)

  • ¾ cup sugar* (we use organic cane sugar or see note below to sub maple syrup)
  • 
¼ cup butter
  • 
2 teaspoon vanilla extract
  • 
¼ teaspoon salt

  • Nutmeg/cinnamon for topping

Instructions

    1. Grease pie dish and preheat oven to 350°F.


    2. Add all ingredients (besides cinnamon & nutmet topping) to the container of a blender or food processor and blend until thoroughly mixed.


    3. Pour into prepared pie pan.

 Sprinkle cinnamon and nutmeg layer on top.
    4. Bake for 45 minutes until golden brown on top.


    5. Let cool for 30 minutes before serving.

Notes

*Can substitute 1/3-1/2 cup of maple syrup instead of granulated white sugar depending on how sweet you like it.

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8 Comments

  1. I made this and it puffed up like a Dutch baby and spilled over the pan. Maybe my eggs were too big? Texture was really eggy. However, it still tasted amazing and I can’t wait to try it again!

    1. Hi! Hmmm…that’s interesting. Was the dish hot when you poured the batter in by chance? I know that can help make steam and cause the rise like a dutch baby. I always say that this custard pie is strangely addicting! Glad you liked it 🙂

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