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Easy Custard Fruit Pie

Easy Custard Fruit Pie

Cheryl Wixson
This delicious recipes adapts easily to fresh or frozen fruits. Also try with rhubarb!
Servings 6


  • 3 large eggs
  • ¾ cup milk
  • 4 tablespoons Melted butter
  • ½ cup sugar
  • ¼ cup flour
  • 1 teaspoon vanilla
  • cups fruit (strawberries, raspberries, peaches) or rhubarb


  • Preheat the oven to 350 degrees. Butter a 9 or 10-inch pie plate.
  • Cut the fruit into 1-inch pieces and scatter over the bottom of the pie plate.
  • In the bowl of your blender or mixer, combine the eggs, milk, melted butter, sugar, flour and vanilla. Pour over the fruit.
  • Bake until the custard is set, about 55 minutes to 1 hour. When it’s baked, there will be a “crust” on the bottom, custard in the middle, and the fruit on top!
  • Yield: six pieces


Nutritional analysis per serving: 212 calories, 5 grams protein, 24 grams carbohydrates, 11 grams fat, 109 mg. sodium, 1.2 grams fiber.