Twist and Turn

Magic Blender Custard Pie

1/4 cup unsalted butter, melted but not piping hot (Please don’t try this with margarine!)

4 large fresh eggs at room temperature

3/4 cup granulated cane sugar

A pinch of sea salt

2 cups milk (Skim is fine, but the recipe actually works better with 2%.)

2 teaspoons vanilla extract

1/2 cup all-purpose flour (Hodgeson Mill flour is 100% non-GMO.)

Pinch freshly grated nutmeg

Put all ingredients except nutmeg into blender. Cover and blend until smooth (about 30 seconds), stopping to scrape sides if necessary. Pour into a 9” buttered pie plate. Sprinkle with nutmeg. Bake at 350F about 45 minutes, or until set. A delicate crust will form as it bakes. Serve the pie just as it is, straight from the oven. Or better yet top it with fresh berries or homemade preserves.