Berry Custard Pie

4.0
(22)
18 Reviews
2 Photos

Berries in a light custard sauce. Unbelievably easy to make, with an incredibly decadent taste. Despite that, this recipe is ultra low fat. Can also be made with peaches, or a combination of peaches and raspberries.

Submitted by Lea Conner
Updated on August 6, 2024
closeup of a golden-brown Berry Custard Pie made with raspberries and blackberries baked in a tart pan
2
Servings:
8
Yield:
1 to 9 - inch pie
Jump to Nutrition Facts

Ingredients

  • 1 cup baking mix

  • 1 ½ tablespoons white sugar

  • ⅓ cup milk

  • ½ teaspoon lemon zest

  • 1 ½ cups raspberries

  • 1 cup fresh blackberries

  • ½ cup fat free sour cream

  • 2 egg whites

  • ½ cup white sugar

  • 3 tablespoons all-purpose flour

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ½ teaspoon vanilla extract

Directions

  1. Combine baking mix, 1 1/2 tablespoons sugar, milk, and lemon zest. Press with floured fingers into the bottom and up the sides of a pie dish that has been sprayed with a nonstick cooking spray. Sprinkle berries onto crust.

  2. Combine sour cream, egg whites, 1/2 cup white sugar, flour, spices, and vanilla extract. Pour over fruit. Cover edges of crust with foil.

  3. Bake at 450 degrees F (230 degrees C) for 10 minutes. Turn heat down to 350 degrees F (175 degrees C), and bake for 30 minutes, or until center is set.

Nutrition Facts (per serving)

164 Calories
1g Fat
36g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 164
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 4mg 1%
Sodium 320mg 14%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 10%
Total Sugars 19g
Protein 4g 9%
Vitamin C 10mg 11%
Calcium 60mg 5%
Iron 1mg 5%
Potassium 117mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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