Description
This light and fruity berry custard pie is filled with fresh raspberries and blackberries in a creamy custard base, all baked into a golden crust. It’s low in fat, easy to make, and perfect for spring or summer desserts.
Ingredients
For the Crust:
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1 cup baking mix (like Bisquick)
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1½ tablespoons white sugar
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⅓ cup milk
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½ teaspoon lemon zest
For the Filling:
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1½ cups fresh raspberries
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1 cup fresh blackberries
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½ cup fat-free sour cream
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2 egg whites
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½ cup white sugar
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3 tablespoons all-purpose flour
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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½ teaspoon vanilla extract
Instructions
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Make the Crust:
In a bowl, mix baking mix, sugar, milk, and lemon zest until a soft dough forms. Press into the bottom and sides of a 9-inch pie pan. -
Prepare the Filling:
In another bowl, whisk together sour cream, egg whites, sugar, flour, cinnamon, nutmeg, and vanilla extract until smooth. Gently fold in the berries. -
Assemble and Bake:
Pour the custard mixture into the crust. Bake at 350°F (175°C) for 30–35 minutes, or until the custard is set and the crust is lightly golden. -
Cool and Serve:
Let the pie cool slightly or chill in the fridge before serving. Garnish with extra berries or a dusting of powdered sugar if desired.
Notes
For best results, use fresh berries, but you can substitute with frozen—just be sure to thaw and drain them first to avoid excess moisture. This pie can be made a day ahead and stored in the refrigerator. Gently fold berries into the custard to keep them intact and avoid overmixing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Berry Custard Pie