Description
Crazy Crust Pie is a delightful dessert featuring a unique crust that bakes into a firm base with a creamy, thickened milk filling on top. This easy-to-make pie combines simple pantry ingredients and is perfect for serving with whipped cream or ice cream for a comforting treat.
Ingredients
Scale
Crust Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup butter, melted
- 1 tsp vanilla extract
Filling Ingredients
- 1 cup milk (whole or 2%)
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the pie.
- Prepare the Crust: In a medium bowl, whisk together the flour, sugar, baking powder, and salt to combine the dry ingredients. In a separate bowl, beat the eggs thoroughly, then add the melted butter and vanilla extract to the eggs and mix well. Pour the egg mixture into the dry ingredients and stir until combined. The resulting mixture will be thick and batter-like.
- Prepare the Pie Dish: Grease a 9-inch pie dish with butter or cooking spray to prevent sticking. Spread the crust mixture evenly across the bottom of the dish. It will look thin and loose but will firm up during baking.
- Make the Filling: In a small saucepan, whisk together the milk, sugar, flour, and vanilla extract. Place over medium heat and cook while whisking constantly until the mixture thickens, about 5 to 7 minutes. This process ensures a smooth, creamy filling.
- Assemble and Bake: Pour the thickened filling gently over the crust layer in the pie dish. Place the pie into the preheated oven and bake for 30 to 35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the pie to cool completely before serving. The crust will have set firmly on the bottom, with the creamy filling layered on top. For an extra treat, serve with whipped cream or ice cream as desired.
Notes
- This pie is best served chilled or at room temperature after cooling completely.
- You can substitute 2% milk with whole milk for a richer filling or use a milk alternative if preferred.
- Use fresh eggs and melted butter at room temperature for better mixing and texture.
- Ensure constant whisking during filling preparation to avoid lumps and ensure smooth consistency.
- Leftovers should be refrigerated and consumed within 3 days.
