Easy Blender Egg Custard Pie
Easy Blender Egg Custard Pie
2 Cups Whole Milk
1 Cup Sugar
4 Large Eggs
1/2 Stick Unsalted Butter
1 tsp Salt
1/2 Cup Biscuit
Place all ingredients into blender and process for 1-2 minutes. Pour into buttered 8” x 8” dish or equivalent size casserole. Bake in preheated 400 degree oven 50 minutes. Place onto wire rack to cool. Enjoy!
How to Make Lemon Blender Pie
Ingredients:
1 large lemon, cleaned well
4 large eggs
1 stick (8 tablespoons) melted butter
1 teaspoon pure vanilla
1 ½ cups sugar
1 (8-9 inch) piecrust
Whipped cream for topping
Directions:
Pre-heat oven to 350 degrees. Sprinkle a little sugar over the pie crust and bake until light golden brown, about 15 minutes. (Poke with toothpick or fork if it bubbles during baking process) Cut lemon in chunks leaving rind on. Remove seeds. In a blender or food processor, blend together lemon chunks, eggs, butter, vanilla and sugar until mixture is smooth and creamy. (It should be fairly runny.) Pour into pre-baked piecrust. Bake at 350 degrees for about 40 minutes. If crust becomes too brown, cover gently with foil and finish baking. Let set up for about an hour, then refrigerate to chill. Serve with a dollop of fresh whipped cream.
#Lazycook blender pie
A simple and quick recipe, perfect for a picnic.
Ingredients: 3 eggs, 13 table spoon self-raising flour, 1 1/2 cup milk, 1 cup oil, onion soup and cheese. Blend everything and use whatever is available for the feeling. Enjoy!
LUSCIOUS LEMON BLENDER PIE RECIPE!!
Magic lemon pie! This pie was unbelievable!!! You know that saying, “easy as pie?” Well I’m pretty sure it’s because of this pie!!! Throw it all in a blender, and bake abs it’s the most delicious custard lemon pie with a crust!!! ???????? I’m not sure about the science here, but this is one magical pie!! I’m obsessed with this one!!
Chef Deb Geiser's Blender Custard Pie
Watch as Chef Deb Geiser of the Quince Bakery & Café prepares her delectable Custard Blender Pie. It would be a fantastic finish to your Easter meal!
5-Minute Pie Crust (No Rolling, No Equipment)
This homemade no-roll pie crust is absolutely genius. I guarantee you'll never pick up a store-bought pie crust after making this and seeing just how simple it is!
NOTE: I have updated and improved my 5-Minute No-Roll Pie Crust recipe. The update is available on the written recipe:
My 5-Minute Pie Crust, or a pat a pan pie crust, actually comes from a traditional Amish recipe taught to young children. It's perfect for kids who want to help out in the kitchen, and for those who love baking but rolling out a pie crust has become too much ache for the hands. How can something so easy be so perfect?
**WATCH my pie recipes!:
Churro Donuts:
SUBSCRIBE to my Channel:
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
FOLLOW ME HERE, BOLD BAKERS!
* Website (All written recipes can be found here):
* Facebook:
* Instagram: &
* Pinterest:
* Twitter:
* Shop Bigger Bolder Baking Bakeware:
CHAPTERS
0:00 Intro to no-fuss pie crust
0:30 Add flour, sugar, and salt in a 9-10 inch pan
1:22 Mix water and oil with the dry ingredients
1:54 Find pie recipes on BiggerBolderBaking.com
2:04 Press the dough into shape with your hands
2:35 Finished pie crust dough
#pie #piecrust #pierecipes
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com