Cherry-Custard Pie
Submitted by laurievan
Crustless cherry custard pie made in a blender with Bisquick, eggs, milk, and butter, topped with cherry pie filling and baked until set. Make-ahead friendly.
YIELD
1 piePREP
15 minCOOK
35 minREADY
50 minNo rolling pin, no pie crust, no stress. This self-crusting custard pie makes its own base right in the oven.
Blend milk, butter, vanilla, eggs, sugar, and Bisquick for 15 seconds until smooth, pour it into a greased pie plate, and spoon cherry pie filling right on top.
As it bakes, the batter puffs up around the cherries and forms a soft, golden custard that holds everything in place.
Serve warm with the reserved cherry syrup drizzled over each slice and a cloud of whipped cream if you’re feeling generous.
Pro Tips
- Drain the cherry pie filling and save the syrup. That warm syrup drizzled on each slice is what takes this from good to great.
- The blender does all the work here. Don’t overthink the mixing, just 15 seconds on high and you’re done.
- Test with a knife in the center. When it comes out clean, pull it out. Overbaking dries the custard.
- This can be assembled up to 12 hours ahead and refrigerated before baking. Just add a few extra minutes to the bake time.
Ingredients
Directions
Heat oven to 400.
Grease 10” pie plate.
Drain pie filling, reserving syrup.
Beat all ingredients except cherries and reserved syrup until smooth, 15 seconds in blender on high.
Pour into plate.
Spoon cherries evenly over top.
Bake until knife inserted in center comes out clean, 30 to 35 min.
Cool 5 min.
Serve with warm reserved syrup and, if desired, sweetened whipped cream.
Pie can be prepared ahead and refrigerated up to 12 hrs.
Increase baking time to 35 to 40 min.
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