Easy No-Crust Custard Pie

No Crust Custard Pie
No Crust Custard Pie. Diana Rattray
  • 55 mins
  • Prep: 10 mins,
  • Cook: 45 mins
  • Yield: 8 Servings
Ratings (8)

This is an old-fashioned custard pie made with evaporated milk, and it's lighter than most custard pies because it has no heavy crust. A blender or food processor mixes the filling beautifully, but you can also use an electric mixer. A little flour in the filling mixture makes the bottom and sides sturdy and similar to a crust.

Top this pie with the easy sweetened whipped cream and a sprinkling of grated or ground nutmeg. Or omit the whipped cream and use a frozen thawed whipped topping.

See the tips and variations and reader comments for a few more ideas.

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What You'll Need

  • 1 (12 oz) can  evaporated milk
  • 3 eggs
  • 3/4 cup sugar
  • 3 level tablespoons all-purpose flour
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • For the Sweetened Whipped Cream
  • 1 cup whipping cream (chilled)
  • 3 to 4 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • Garnish: fresh grated or ground nutmeg

How to Make It

Preheat the oven to 325° F (165° C/Gas 3). Grease and flour a 9-inch pie plate and place it on a baking sheet. It's much easier to move the filled pie to the oven when it's sitting on a baking sheet.

Put the eggs, evaporated milk, and sugar in the blender or food processor. Pulse a few times to blend. Add the flour, melted butter, 1 teaspoon of vanilla extract, and 1/4 teaspoon of ground nutmeg. The filling can be mixed with an electric mixer if you prefer.

Pour the filling mixture into the prepared pie pan and transfer it, baking sheet and all, to the oven.

Bake  for 35 to 45 minutes, or until the top is light golden brown.

Fresh Whipped Cream

Put the whipping cream in a deep bowl and beat on low speed of an electric mixer until it begins to thicken. Increase the speed to medium and beat until the cream forms very soft peaks. Add the confectioners' sugar and the vanilla. Continue beating until the peaks are soft or firm, as desired.

Top slices of pie with a dollop of whipped cream and sprinkle lightly with freshly grated nutmeg or ground nutmeg.

Store any leftovers covered, in the refrigerator.

Tips and Variations

Love pie crust? Thaw a frozen pie crust, place it on a baking sheet, and partially bake it following the package directions. Fill the crust with the filling and bake as directed.

Cinnamon Custard Pie - Omit the nutmeg and dust the top of the pie with about 1/8 to 1/4 teaspoon of ground cinnamon or a combination of cinnamon and nutmeg.

Reader Comments

"Wow -- this was one EASY recipe to make!! It took me about 5 minutes to mix up the recipe and I just tasted the pie after it had cooled -- DEELISH!! This definitely reminds me of the baked custard my grandmother and mother used to make when I was a kid. The smell of it baking was so good. Great, EASY, comfort food! Can't go wrong with this recipe!" K.S.

"Now this is the recipe something like the one that my grandma use to make. She is gone now and I wish I could have gotten hers. This is so close, we can't tell the difference.

Everyone else uses scalded milk, but that evaporated milk gives it that flavor that you looking for! This is soo good!! Thanks a million." Shawnna


Nutritional Guidelines (per serving)
Calories 273
Total Fat 11 g
Saturated Fat 6 g
Unsaturated Fat 4 g
Cholesterol 98 mg
Sodium 259 mg
Carbohydrates 37 g
Dietary Fiber 1 g
Protein 7 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)