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Eating Well: Magic crust reminiscent of 'impossible' ones

Tyler Shoberg / West Fargo Pioneer

We all remember the famous "Impossible Pies" that rely on Bisquick as a base ingredient to help form the crust, relying on a blender to "mix it all up."

Just recently I ran across this recipe that reminded me of the former, piquing my interest for a couple of reasons.

When we were kids growing up on the family farm, my mother very frequently made an absolutely wonderful homemade custard pie for dessert.

With her passing, I have searched her old recipe files on how to recreate it, but have come up empty handed. Given her wide array of baking talents I am willing to bet there was no written recipe, only the one that was stored in her head.

Anyway, upon seeing this recipe it reminded me of the great custard she used to prepare. The other element that appealed to me was the simplicity of the ingredients and the preparation - and like the impossible pies - the fact that no separate crust is required.

The main difference in this "Magic Crust Custard Pie" version is the use of flour instead of Bisquick, which for all practical purposes ends up with the same result - the flour settling to the bottom and creating its own crust.

Don't be surprised when it bakes if it puffs up a little bit like a souffle. Once it is taken out of the oven and rests a bit the filling relaxes.

If you enjoy custard, you won't be disappointed in the end result of this tasty pie - definitely light and delicious.

Until next time, from my kitchen to yours, happy baking!

Magic Crust Custard Pie

¼ cup margarine

4 eggs

¾ cup white sugar

¼ tsp. salt

2 cups milk, 2 percent

2 tsp. vanilla extract

½ cup all-purpose flour

Sprinkling of nutmeg or cinnamon

Place all the ingredients into a blender and mix well for about 30 seconds. Pour into a greased 9 inch pie tin or plate. Sprinkle pie with either nutmeg or cinnamon. Bake for approximately 45 minutes at 350 degrees or until the custard is set and somewhat firm to touch.