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Chef Deb Geiser's Blender Custard Pie

Watch as Chef Deb Geiser of the Quince Bakery & Café prepares her delectable Custard Blender Pie. It would be a fantastic finish to your Easter meal!

How to Make


  • ½ cup flour
  • ¼ cup butter, soft
  • 4 small eggs
  • 2 cups Smith's milk
  • 1 tsp vanilla
  • ¾ cup sugar
  • ½ tsp salt
  • ½ tsp nutmeg
  • 1 cup coconut, lightly toasted 


  1. Preheat oven to 350*.
  2. Place all the ingredients except coconut into a blender. (Must be made in a blender)
  3. Cover and blend well until smooth, about 1 minute. Add coconut, blend just to mix.
  4. Pour into a 9” pie plate, no crust. Place in oven and bake for 40 minutes.
  5. If using ramekins, grease the ramekins, only fill ¾ of the ramekin and bake for 14- 18 minutes, until custard is firm in the center.
  6. Cool for 30 minutes, then place in the refrigerator to chill until ready to serve.
  7. When cooled, garnish with fresh whipped cream and berries if desired.


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