Print

Crustless Custard Fruit Pie

This delicious crustless pie can be made with any seasonal fruit, so you can enjoy it any time of the year! It's also super simple — the apple and pear variations take slightly longer, but all others can be whipped up in minutes!

Course Dessert
Author Andrea Sabean

Ingredients

Instructions

  1. Grease a 10-inch pie plate. 

  2. Pour in fruit. 

  3. Combine the remaining ingredients in a blender and blend on high for 3 minutes. 

  4. Pour the egg mixture over the fruit. 

  5. Bake in a 375 degree Fahrenheit oven for 35 to 40 minutes, or until set. 

  6. Let the pie cool before serving.

Recipe Notes

* OR buttermilk OR 3/4 cup plain yogurt + 1/4 cup water. Homemade dairy-free milks can also be used.

 

Spring Fruit Variations

 

Summer Fruit Variations

 

Fall Fruit Variations

 

Winter Fruit Variations

This pie works well with frozen rhubarb or berries. Thaw and drain the fruit first. Adding lemon or orange zest adds an extra punch of flavor. In fact, the recipe in this post was adapted from a winter fruit variation found here.