BERRY CUSTARD PIE RECIPES

BERRY CUSTARD PIE RECIPE | ALLRECIPES

Berry Custard Pie Recipe | Allrecipes image

Berries in a light custard sauce. Unbelievably easy to make, with an incredibly decadent taste. Despite that, this recipe is ultra low fat. Can also be made with peaches, or a combination of peaches and raspberries.

Provided by Lea Conner

Categories Desserts Pies Fruit Pies Raspberry Pie Recipes

Yield 1 - 9 inch pie

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 164.1 calories, CarbohydrateContent 35.7 g, CholesterolContent 3.5 mg, FatContent 0.7 g, FiberContent 2.7 g, ProteinContent 4.4 g, SaturatedFatContent 0.2 g, SodiumContent 320.2 mg, SugarContent 19 g

FRESH BERRY CUSTARD PIE RECIPE - PILLSBURY.COM

Fresh Berry Custard Pie Recipe - Pillsbury.com image

This wonderful tart won first place in the Texas State Fair Contest in 2010.

Provided by Pillsbury Kitchens

Total Time 3 hours 25 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 12

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
All-purpose flour
1/2 cup all-purpose flour
3 cups sugar
4 cups fresh berries, such as blueberries or raspberries
4 eggs, slightly beaten
1 can (12 oz) evaporated milk
1 teaspoon vanilla
2/3 cup all-purpose flour
1 cup sugar
1/2 cup butter
1/2 teaspoon vanilla

Steps:

Heat oven to 350°F. Unroll pie crusts. Sprinkle both sides of crusts with flour. Place 1 crust in each of two 9-inch glass pie plates.
Combine 1/2 cup flour, 3 cups sugar and the berries; toss to coat berries. Divide equally between pie crusts. Mix eggs, milk and 1 teaspoon vanilla; pour equal parts over fruit.
For topping, mix 2/3 cup flour with 1 cup sugar. Cut in butter and 1/2 teaspoon vanilla until topping looks like coarse crumbs. Sprinkle crumb mixture equally over berry fillings. Bake about 1 hour or until golden brown. Cool at least 2 hours before serving. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 440 , CarbohydrateContent 74 g, CholesterolContent 75 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 53 g, TransFatContent 0 g

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DOUBLE BERRY CUSTARD PIE | ALLRECIPES

Fresh berries mix with quick custard for a super-easy, no-bake pie. This is good with any kind of berry–-try blueberries and halved strawberries, too.
From allrecipes.com
Reviews 4.5
Total Time 1 hours 15 minutes
Category Desserts, Pies, Fruit Pies, Raspberry Pie Recipes
Calories 392.1 calories per serving

Mix blackberries and raspberries together. Mound berries over pudding mixture and drizzle warm jam over top. Chill, loosely covered, at least 30 minutes and up to 1 day.

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BLUEBERRY CUSTARD PIE RECIPE | ALLRECIPES

Blueberry pie is delicious, but add a custard for a little something different... I love this for a quick breakfast snack for guests!
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Reviews 4
Total Time 1 hours 10 minutes
Category Desserts, Pies, Fruit Pies, Blueberry Pie Recipes
Calories 496.9 calories per serving

Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a rack and cool completely before serving.

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OLD-FASHIONED BLUEBERRY CUSTARD PIE RECIPE | ALLRECIPES

Blueberry custard pie, a delicious summer treat.
From allrecipes.com
Reviews 5
Total Time 1 hours 15 minutes
Category Desserts, Pies, Fruit Pies, Blueberry Pie Recipes
Calories 483.5 calories per serving

Bake in the preheated oven until center is set, about 50 minutes.

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BLUEBERRY CUSTARD PIE RECIPE - FOOD.COM

I got this recipe from a coworker who knows I enjoy both blueberries and custard. I haven't made this myself yet, but I soon will!
From food.com
Reviews 5.0
Total Time 1 hours
Calories 386.3 per serving

Cool completely before slicing.

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BLACKBERRY CUSTARD PIE RECIPE - FOOD.COM

This is the pie that captured my DH's heart! This is a great recipe that uses only 1 pie crust. I recommend using a deep dish pie crust to minimize spill overs. *Pls note that the first time flour listed in the ingredients, it should be 1/3 cup flour as listed in the directions. I've tried editing this several times and it won't change.
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Calories 410 per serving

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DEWBERRY CUSTARD PIE RECIPE | MYRECIPES

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Combine 1/4 cup plus 2 tablespoons flour and 1/4 cup plus 2 tablespoons sugar in a small mixing bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture over filling. Bake at 325° for 1 hour and 15 minutes or until lightly browned. Cool before serving.

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Bursting with soft apples and a creamy custard, this apple custard pie makes for a moreish autumnal dessert.
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Total Time 1 hours 20 minutes

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Put the egg yolks and sugar in a bowl and whisk. Add the cream, vanilla and almond extracts and mix.

Pour the apple filling into the pie case. Pour in the custard and coax it everywhere by gently stirring and moving the apples. Bake again for 1 hour–1 hour 10 minutes, till the centre has just set. Take out and leave to cool in the tin. Chill the pie overnight to set.

When you are ready to eat, make the compote. Add the blackberries to a pan. Use the back of a fork to squash a few to release the juices. Add the sugar, lime juice and zest and gently warm through on a medium heat. As soon as it begins to bubble, take it off the heat.

Serve a spoonful of warm compote with a chilled wedge of the pie. This is best eaten within a couple of days.

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