Description

Crazy Crust Pie is a delightful dessert featuring a unique crust that bakes into a firm base topped with a creamy, lightly sweetened filling. This easy-to-make pie blends a simple batter crust with a rich vanilla custard-like topping, baked together to golden perfection. Perfect for family gatherings or special occasions, it’s best served chilled or at room temperature with whipped cream or ice cream.

Ingredients

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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

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie evenly.
Prepare the Crust: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs, then add the melted butter and vanilla extract. Combine the wet ingredients with the dry, stirring until the mixture is thick and cohesive.
Prepare the Pie Dish: Grease a 9-inch pie dish with butter or cooking spray. Spread the crust mixture evenly over the bottom of the dish. Though it looks like a thin batter, it will solidify into a crust during baking.
Make the Filling: In a small saucepan, whisk together the milk, sugar, flour, and vanilla extract. Place over medium heat and cook, whisking constantly, for about 5-7 minutes until the mixture thickens into a creamy custard.
Assemble and Bake the Pie: Pour the thickened filling over the crust in the pie dish. Place the pie in the preheated oven and bake for 30-35 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the pie to cool completely. This resting time lets the crust set firmly on the bottom, while the filling remains creamy on top. Serve with whipped cream or ice cream if desired.

Notes

Use whole or 2% milk for best flavor and texture; avoid skim milk as it may result in a thinner filling.
Ensure constant whisking when cooking the filling to prevent lumps and burning.
Let the pie cool completely before slicing to allow it to set properly.
For a richer crust, substitute half the butter with cream cheese if desired.
Store leftovers refrigerated and consume within 3 days for best freshness.