How easy is that? Simply toss in all of your ingredients, blend for 30 seconds, pour it into a pie pan and pop it into the oven. That is where the magic happens, magic that will turn this blended liquid goop into an actual pie, crust and all.

How does the magic happen? Suffice it to say that the eggs are so well-beaten in the blender that they separate, making a thin fluffy layer just under the nutmeg, which will be on the surface. The majority of the pie will be custard. The flour will sink to the bottom, becoming the crust. Instant, magic, pie – ta-da!

 

INGREDIENTS

¼ cup butter, melted, but cooled slightly

4 eggs

¾ cup white sugar

1 pinch salt

2 cups milk (I used 1%)

2 teaspoons vanilla extract

½ cup all-purpose flour

Nutmeg, for topping

DIRECTIONS

Preheat oven to 350 degrees F.

Put all of the ingredients in a blender. Blend for 30 seconds.

Pour into a 9-inch buttered pie pan. Sprinkle with nutmeg.

Bake for 45 minutes, until set.

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Quick Tip:  Let your eggs come to room temperature before blending them. It is easier to incorporate air into eggs if they are warm, and the magic depends on getting that air in there.

Blender Recipe and photo courtesy of Sheena at hoteatsandcoolreads.com