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Recipes
Berry Custard Pie
8 servings
4 hours, 30 minutes total (Active 10 minutes)
Ingredients
  • 1 deep-dish frozen pie shell
  • 4 cups fresh (or frozen) mixed berries (blackberries, blueberries, raspberries, and strawberries)
  • ⅓ cup sugar
  • ¾ cup flour, divided
  • 2 large eggs (or ½ cup egg substitute)
  • ⅓ cup low-fat plain Greek yogurt
  • 2 teaspoons vanilla extract
  • ½ cup brown sugar
  • ¼ cup unsalted butter
Steps
  1. Preheat oven to 350°F. Place pie shell on baking sheet to catch any drips. Arrange berries in bottom of pie shell. Combine in large bowl: sugar, ¼ cup flour, eggs, yogurt, and vanilla; whisk until smooth. Pour mixture evenly over berries.
  2. Place remaining ½ cup flour and brown sugar in bowl; stir to blend. Cut butter into small pieces; add to flour mixture and use fingers (or 2 forks) to incorporate until blended. Top pie evenly with mixture.
  3. Place baking sheet on center rack. Bake 40–50 minutes until center is 160°F and topping is golden. Let stand 30 minutes at room temperature to cool, then chill 3 hours before serving.

Amount per ⅛ recipe serving: Calories 390, Total Fat 19g, Sat Fat 6g, Trans Fat 0g, Chol 65mg, Sodium 90mg, Total Carb 51g, Fiber 3g, Sugars 28g, Protein 5g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%