Easy No-Crust Custard Pie

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/15/21
no-crust custard pie
Diana Rattray
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 8 servings
Nutrition Facts (per serving)
319 Calories
19g Fat
31g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 319
% Daily Value*
Total Fat 19g 25%
Saturated Fat 12g 58%
Cholesterol 125mg 42%
Sodium 108mg 5%
Total Carbohydrate 31g 11%
Dietary Fiber 0g 1%
Total Sugars 28g
Protein 7g
Vitamin C 1mg 5%
Calcium 156mg 12%
Iron 1mg 3%
Potassium 205mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. The evaporated milk gives the pie filling that old-fashioned flavor that will take you back to your childhood. And the fact that there's no pastry makes it an incredibly quick preparation.

A blender or food processor mix 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.

Ingredients

  • 1 (12-ounce) can evaporated milk

  • 3 large eggs

  • 3/4 cup sugar

  • 3 level tablespoons all-purpose flour

  • 2 tablespoons melted butter

  • 1 teaspoon pure 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 pure vanilla extract

  • Freshly grated or ground nutmeg, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

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

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

Fresh Whipped Cream

  1. 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.

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

  3. Store any leftovers covered, in the refrigerator.

  4. Enjoy.

Recipe 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.