Recipe: Magic Crust Custard Pie

March 25, 2012

Sometimes basics are best… and this tasty little custard number from home cook Robyn Witte has all the right ingredients to become a new favorite.

First, its classic vanilla custard flavor and gooey texture just can’t be beat. What’s more, this tasty confection comes together in a snap.

To prepare, simply combine all the ingredients in a blender then pour into a pie pan. The crust forms “magically” as the flour settles to the bottom of the pan during baking. It doesn’t get much easier than that!

Magic Crust Custard Pie

What You Need

  • 1/4 cup margarine
  • 4 eggs
  • 3/4 c white sugar
  • 1 pinch salt
  • 2 cups 2% milk,
  • 2 tsp vanilla extract
  • 1/2 cup all purpose flour


  • Put all ingredients into a blender.
  • Blend for 30 seconds. Pour into buttered 9-inch pie pan.
  • Sprinkle with nutmeg. Bake at 350 degrees for 45 minutes. The flour will settle to make its own crust.


15 Responses to “Recipe: Magic Crust Custard Pie”

  1. clara on June 12th, 2016 2:24 am

    made this pie for church social, i used 1 cup of sugar added 1/2 cup of coconut and used coconut flavoring.It turned out great, several ladies asked for the recipe, even prettier than your picture, delicious.

  2. Erin Wilson on April 11th, 2016 9:19 pm

    I made this pie tonight and unfortunately it didn’t turn out. I followed the directions exactly. It came out not very brown (I added an extra 15 minutes to the original 45 min bake time). It is not very sweet or custard like. Kind of tastes like mushy milky scrambled eggs. I want to get this recipe right. Maybe I should do 1 cup of sugar instead of 3/4 cup? And try blending it longer than 30 seconds? If anyone has any tricks that worked for them please let me know. I really want this to work.

  3. JR on May 18th, 2014 4:19 pm

    I used real butter and self rising flour. Turned out great

  4. A on February 5th, 2014 3:55 pm

    I made this I had to use butter cause it was a snow storm and couldn’t get tot the store. It came out very thin, the photo looks thicker and richer, what did I do wrong? Any ideas – also there is liquid on the bottom, it tastes really good but something went wrong.

  5. Regina Warino on January 18th, 2014 5:16 pm

    My pie turns out just like the picture. I’ve made it several times and each time it comes out very well. My trick is I cook it a little longer and increase the temp to 375 for the last 10 min.

  6. Annittie on January 9th, 2013 6:30 pm

    my 7yr old made this for her very first pie.It was great.when I seen this I just knew she would have no problem understanding the receipt and using the blinder instead of mixer was also great for her first.I ate evey bit while she was sleeping all she had was the one peace she tried right after she got it from the oven.
    Just a great little starter pie Thanks for the receipt

  7. Bonnie on June 26th, 2012 4:00 pm

    Apparently it will work fine with butter. There’s a butter and coconut version on the Land-O-Lakes Web site, but the comment rules prevent me from providing a link to it, so you’ll need to google Magic Coconut Custard Pie. Sorry!!

  8. pat on March 29th, 2012 9:11 am

    My mom and i make this custard with coconut. Our recipe is called “impossible pie.” We use whole milk . Our crust never comes above the custard, but it is still delicious.

  9. Dawn on March 27th, 2012 10:36 pm

    I also had the question about why the picture looked like it has a crust above the custard. It kinda looks like a pie shell was used but i dont know. I have had this before and it is very tasty but mine never looks as good as the pictures do! :)

  10. Laura on March 27th, 2012 9:44 am

    I made this last night by the recipe and it did not turn out as brown as the picture. My crust did not come up above the Custard either. I also used Pumpkin Pie spice on top instead of the Nutmeg. Can someone tell me how to get it so brown?

  11. Joyce on March 26th, 2012 3:39 pm

    Why does it have a crust around the edge, higher than the custard filling?

  12. Gigi on March 26th, 2012 10:30 am

    Has anyone made it with real butter instead of fakey, trans-fatty oleo? Also, could whole milk or half and half make it even better or does 2% produce a better product?

  13. Old Goldie on March 26th, 2012 2:59 am

    I do the coconut too. But I plan to try it next time like this – sounds good. I think the recipe I use calls for self-rising flour tho;. Does anyone else use self-rising?

  14. Elizabeth on March 25th, 2012 2:07 pm

    very similar to the one my grandmother used to make

  15. Audrey on March 25th, 2012 9:09 am

    I make this same pie but mix in 1 cup of shredded coconut after blending for a coconut custard.

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