Custard Pie
Custard pie with no crust to roll is a good trick for anyone who wants a pie without the fuss. The batter goes together in a blender in one minute, then separates in the oven, so the flour settles to form a thin base under a soft, eggy custard. Vanilla and grated coconut keep the flavor simple. It works as a dessert after supper or as a sweet breakfast the next morning.
Instructions
Heat the oven to 400°F (200°C / Gas Mark 6) and butter a 9-inch pie plate.
Put the milk, flour, baking powder, salt, soft butter, eggs, sugar and vanilla in a blender. Blend for 1 minute until the batter is smooth and thin.
Pour the batter into the buttered pie plate. Scatter grated coconut over the top.
Bake for 30 minutes. The pie is done when a knife pushed 1 inch into the center comes out clean.
Make it personal.
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