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Berry Custard Pie

Berry Custard Pie

Lea Conner

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.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Combine baking mix, 1 1/2 tablespoons sugar, milk, and lemon rind. 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.
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Reviews

CBNOW
22
8/29/2002

Very easy to make. Very healthy and low fat. the only negative is that it definently tastes low fat.

nalova
12
4/5/2005

i started making this pie and quickly realized that someone had put onion soup mix in our sour cream, so i substituted strawberry yogurt. since it turned out great, next time (will definately make it again) i'll probably use yogurt even if we do have sour cream. we topped the pie with whipped cream. the only problem with the recipe was the dough was very sticky and it took a long time to get spread over the pan because it stuck to my fingers even with flour. it was worth the effort because it was absolutely delicious. thanks for a great recipe!

WEEBROICH
10
7/10/2003

I thought this was a great sweet snack. I love that it is low fat. I used peaches and raspberries and I used frozen fruit. It tasted a lot like a cobbler with out all the fattening ingredients.