Custard pie. Made with a blender and everyday ingredients.
This is the pie you whip together when you have company coming and very little time to make dinner, much less dessert. I can put it together in under 10 minutes, and it bakes for 40.
Eat it warm, or place it on the porch in December and enjoy it cold.
I love complex recipes, but I don’t love the time they take. This pie is literally one of the easiest pies to make.
I’ve been sharing a lot of recipes lately that involve eggs. Lots of eggs. I love the custard flavor, eggs are cheap, and I sweeten with honey or maple syrup, so these recipes are delicious without the empty calories.
To add holiday flavor, there’s a splash of rum extract in there. Hence, the Rum Custard Pie. Go ahead and use rum, if you like. I don’t have a bottle of rum hanging around, but I usually have rum extract. The flavor brings back memories of those Butter Rum Life Savor candies. Remember? I loved them as a kid.
So, if your family asks you to contribute something to Christmas or New Years dinner, here you go. So simple, very quick, and really delicious. I think your grandparents will be happy, too. Mine always enjoy custard. It typically goes with their upbringing and the frugal nature of the ingredients.
Best of all, it’s a spin-off from the very popular “Impossible Pie”, which doesn’t require a crust. Yet, while baking, the ingredients will very handily form their own crust, saving you the flour, the butter, the time, and the sticky mess.
If you’re interested in substituting honey in a recipe that calls for sugar, check this article out:
4 Rules for Successfully Swapping Honey for Sugar
- 1 3/4 cup whole milk
- 1/4 cup butter, melted & cooled
- 1/3 cup honey
- 4 eggs
- 2/3 cup flour
- 1/8 tsp baking soda
- dash of salt
- 1 tsp vanilla extract
- 2 tsp rum extract
- cinnamon for garnish (optional)
- Warm your oven to 350, and generously butter your pie plate.
- Melt the butter, then set aside to cool.
- Mix the baking soda with the flour, eliminating lumps (you don't want to run into a lump of baking soda in your pie)
- Add all of your ingredients except the cinnamon into a blender, and blend for several minutes, or until very smooth.
- Pour into the prepared pie plate, and lightly sprinkle cinnamon on top.
- Bake for 40-45 minutes, or until the top is golden and the pie is set.
- Serve warm or cooled.
- For the 2 teaspoons of rum extract, you can substitute 5-6 tablespoons of real rum. To adjust for the added liquid, decrease the milk by about 5 tablespoons or just over 1/4 cup.