Berry Custard Pie Recipe: A Light, Fruity Dessert You’ll Love

If you’re looking for a dessert that’s light, creamy, and bursting with fresh berry flavor, this Berry Custard Pie might just become your new go-to recipe. With a golden, lightly sweet crust and a creamy custard filling brimming with raspberries and blackberries, this pie offers the perfect balance of richness and brightness. It’s a wonderful dessert to serve during spring and summer when berries are at their peak, but it’s versatile enough to enjoy year-round with the right substitutions.

Unlike traditional custard pies that can be heavy with cream and whole eggs, this version uses egg whites and fat-free sour cream to keep it on the lighter side—without sacrificing taste or texture. It’s a wonderful option for those who want to indulge in something sweet but prefer a lower-fat dessert. The slight tang from the sour cream plays beautifully with the sweetness of the berries and warm spices like cinnamon and nutmeg.

Whether you’re hosting brunch, preparing a picnic dessert, or just looking for something refreshing to end a meal, this Berry Custard Pie is a winning choice.

---

💖 Why You’ll Love This Recipe

• Light and Refreshing – Unlike heavy cream-based pies, this custard uses sour cream and egg whites, offering a clean, light flavor and creamy texture.

• Versatile – Not in the mood for berries? Use peaches, nectarines, strawberries, or a combination to mix things up.

• Low-Fat Delight – With no butter in the crust and fat-free sour cream in the filling, this pie is lower in fat while still delivering full flavor.

• Easy to Make – No complicated steps or techniques, just simple mixing and baking.

---

🛒 Ingredients

For the Crust:

• 1 cup baking mix (like Bisquick or a homemade blend)

• 1½ tablespoons white sugar

• ⅓ cup milk

• ½ teaspoon lemon zest

For the Filling:

• 1½ cups fresh raspberries

• 1 cup fresh blackberries

• ½ cup fat-free sour cream

• 2 large egg whites

• ½ cup white sugar

• 3 tablespoons all-purpose flour

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ½ teaspoon vanilla extract

Tip: Make sure your berries are fresh, firm, and not overripe. If using frozen berries, thaw and drain them first to avoid excess moisture in the custard.

---

👩‍🍳 How to Make Berry Custard Pie

Step 1: Prepare the Crust

Start by making a quick and simple crust using a baking mix. In a mixing bowl, combine the baking mix, sugar, milk, and lemon zest. Stir until the mixture is smooth and forms a soft dough.

Press the dough evenly into the bottom and up the sides of a 9-inch pie pan. There’s no need to pre-bake the crust. Once it’s pressed into place, set it aside while you prepare the custard filling.

---

Step 2: Mix the Custard

In a separate bowl, whisk together the fat-free sour cream, egg whites, sugar, flour, cinnamon, nutmeg, and vanilla extract. Whisk until the mixture is smooth and free of lumps. The batter should be slightly thick and creamy.

Next, gently fold in the raspberries and blackberries using a rubber spatula. Be careful not to crush the berries—just mix until evenly distributed. The combination of tart raspberries and sweet blackberries makes this filling beautifully balanced and full of flavor.

---

Step 3: Assemble and Bake

Pour the custard and berry mixture into the prepared crust. Use the back of a spoon to gently level the surface if needed.

Preheat your oven to 350°F (175°C). Bake the pie for 30 to 35 minutes, or until the custard is set (it should no longer jiggle in the center when gently shaken) and the crust is light golden brown.

Once done, remove the pie from the oven and allow it to cool at room temperature for at least 20–30 minutes before slicing. If you prefer a chilled dessert, refrigerate it for 1–2 hours before serving.

---

🍽️ Serving Suggestions

This pie can be enjoyed either warm or cold, depending on your preference.

• Serve warm with a dusting of powdered sugar for a comforting dessert.

• Chill and slice for a refreshing, creamy treat on a hot day.

• Add a scoop of vanilla ice cream or a dollop of whipped cream for a touch of indulgence.

• Garnish with extra fresh berries and a sprig of mint to elevate presentation.

Print

---

💡 Tips for the Best Berry Custard Pie

• Don’t Overmix the Berries – Gently fold them into the custard to keep their shape and prevent the filling from becoming watery.

• Let It Rest – Allowing the pie to cool before slicing helps the custard firm up and makes for cleaner, more attractive servings.

• Make It Ahead – This pie holds up well in the fridge. You can make it the night before and serve it the next day.

• Try a Graham Cracker Crust – For a different flavor twist, replace the baking mix crust with a graham cracker crust.

---

🍑 Flavor Variations

The base custard is so versatile you can customize it in many ways:

• Peach Custard Pie – Use thinly sliced fresh or canned peaches instead of berries.

• Mixed Fruit – Combine raspberries, blueberries, and sliced strawberries for a colorful, multi-berry version.

• Tropical Twist – Try mango chunks or pineapple with a splash of coconut extract in place of vanilla.

---

📊 Nutrition Information (Per Serving)

Assuming the pie yields 8 slices:

• Calories: 210

• Total Fat: 5 g

• Saturated Fat: 2 g

• Trans Fat: 0 g

• Cholesterol: 0 mg

• Sodium: 150 mg

• Carbohydrates: 38 g

  • Fiber: 3 g

  • Sugar: 24 g

• Protein: 5 g

Note: Nutritional values may vary depending on the specific ingredients used.

---

📌 Recipe FAQs

Can I use frozen berries?

Yes, but thaw and drain them thoroughly to avoid excess moisture affecting the custard’s texture.

Can I make this gluten-free?

Yes! Use a gluten-free baking mix and replace all-purpose flour with a gluten-free substitute like almond flour or gluten-free all-purpose flour.

How long does it keep?

Store the pie covered in the refrigerator for up to 3 days. For best texture and flavor, consume within 48 hours.

---

🧁 More Fruit-Filled Desserts to Try

• Peach Cobbler – Warm, juicy peaches topped with a golden biscuit crust.

• Lemon Bars – Tangy and sweet with a shortbread base.

• Mixed Berry Tart – Buttery crust with a cream filling and fresh berries.

---

🍓 Final Thoughts on Berry Custard Pie

This Berry Custard Pie is one of those rare desserts that manages to be light yet satisfying, simple yet elegant, and healthy-ish without feeling restrictive. It’s a pie you can serve proudly to guests or enjoy as a weekday indulgence. The combination of tender berries and creamy custard nestled in a subtly lemony crust is truly delightful.

Once you’ve tried it, don’t be surprised if you start experimenting with new fruit combinations. Whether you’re using what’s in season or cleaning out your fruit drawer, this custard pie adapts to your cravings.

---

📸 Share Your Creations!

Tried this recipe? Tag us on social media with #BerryCustardPie, #AlissaRecipes, or #FruitDesserts and show us how yours turned out!

---