Description
This Berry Custard Pie combines the richness of a creamy custard with the natural tartness of fresh raspberries and blackberries. The buttery crust complements the smooth filling, creating a dessert that’s both light and decadent, perfect for summer gatherings or a cozy winter treat.
The recipe is incredibly versatile—you can mix in different berries or even switch to stone fruits like peaches for a delightful variation. It’s a pie that brings out the best in fresh produce, and with its simple yet elegant presentation, it’s sure to be a crowd-pleaser at any event or meal.
Ingredients
Units
Scale
- 1 cup baking mix
- 1 1/2 tablespoons white sugar
- 1/3 cup milk
- 1/2 teaspoon lemon zest
- 1 1/2 cups raspberries
- 1 cup fresh blackberries
- 1/2 cup fat-free sour cream
- 2 egg whites
- 1/2 cup white sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 450°F (230°C). Spray a 9-inch pie dish with nonstick cooking spray.
- In a bowl, combine the baking mix, 1 ½ tablespoons sugar, milk, and lemon zest. Using floured fingers, press this mixture into the bottom and up the sides of the prepared pie dish.
- Evenly sprinkle the raspberries and blackberries over the crust.
- In another bowl, whisk together the sour cream, egg whites, ½ cup sugar, flour, cinnamon, nutmeg, and vanilla extract until smooth. Pour this custard mixture over the berries.
- Cover the edges of the crust with foil to prevent over-browning.
- Bake for 10 minutes at 450°F, then reduce the heat to 350°F (175°C) and continue baking for 30 minutes or until the custard is set.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 8
- Calories: 164 kcal