I have seen several recipes for this dessert called a Magic Crust Pie on Pinterest and in some older hard copy cook books in my possession… meaning the crust forms magically, and I am here to tell you it is TRUE! It is just like magic and it is certainly magical in your mouth. I prefer to avoid regular flour when I cook and as it turned out we were all out of Almond Milk (the only milk I buy). So, I decided a couple of tweaks were in order. Tweak #1: I changed out AP Flour for my Gluten Free Baking flour. Tweak #2: I substituted a can of Coconut milk plus enough water to equal 2 cups for the milk called for in the original recipe. I was nervous about it, after all I had never baked one of these before, but as it turned out, it was perfect.
Allow your custard to cool and finish setting up. As it cools it will settle into a custard pie with what appears to be a crust. It really is magical how both the bottom and the edges of the pie form a crust while baking. You can serve it warm for a special treat or chill it and serve cold. It is a winner either way.
- 4 eggs
- 1 Can Coconut Milk + a little water to equal 2 C milk (You can use cow’s milk, or almond milk here instead)
- ¼ C melted unsalted butter, let it cool a bit
- 2 tsp vanilla extract
- ½ C all purpose gluten-free flour
- ¾ C natural sugar
- 1 pinch sea salt
- OPTIONAL: Toasted Coconut
- Preheat oven to 350º degrees.
- Put all of the ingredients in a processor.
- Blend for 30 seconds.
- Pour into a buttered 9½ inch pie plate.
- Sprinkle with nutmeg or toasted coconut
- Bake for 45 minutes until set.
- Allow to cool for at least 30 minutes or you can chill.