Recipe Details

Berry Custard Pie

A sweet biscuit crust flavored with lemon zest is pressed into a 9-inch pie pan. Raspberries and blackberries are then spooned in and topped with a lovely sour cream custard flavored with sugar and spices. This lovely pie is baked and ready in less than an hour.

Makes:8 servings

Ingredients

1 cup baking mix
1½ tablespoons white sugar
⅓ cup milk
½ teaspoon lemon zest
1½ 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

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Directions

Prep:Cook:Ready:

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