Blueberry-Peach Custard Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup sugar3/4 cup 1% milk3/4 cup nonfat Greek-style yogurt2 extra large eggs2 tbsp flour2 tsp cornstarch1/4 teaspoon almond extract or vanillaPinch of salt1 prepared pie crust-9" pie1 cup peeled sliced peaches1 cup blueberries
Heat oven to 400 degrees. Place rack in lower 1/3. Coat a 9" pie pan with nonstick spray and put store-bought crust in or prepare your own. Bake 5-10 minutes if you desire.
Combine sugar, milk, yogurt, eggs, flour, cornstarch, flavoring, and salt. Whisk or mix on low until smooth.
Arrange peaches in the bottom of the crust, and top with the blueberries. Pour the filling on the top. It is OK if the fruit floats. Bake for 25 minutes.
Remove from oven, lower temp to 350 degrees, cover edges of crust with foil to prevent burning, Put pie back in.
Bake 20-30 minutes until knife inserted comes out clean.
Pie will puff but settle during cooling.
Let cool 1 1/2 hours. Serve warm or refrigerate until cold and serve chilled.
Serves 10.
Number of Servings: 10
Recipe submitted by SparkPeople user SUGARPLUM85.
Combine sugar, milk, yogurt, eggs, flour, cornstarch, flavoring, and salt. Whisk or mix on low until smooth.
Arrange peaches in the bottom of the crust, and top with the blueberries. Pour the filling on the top. It is OK if the fruit floats. Bake for 25 minutes.
Remove from oven, lower temp to 350 degrees, cover edges of crust with foil to prevent burning, Put pie back in.
Bake 20-30 minutes until knife inserted comes out clean.
Pie will puff but settle during cooling.
Let cool 1 1/2 hours. Serve warm or refrigerate until cold and serve chilled.
Serves 10.
Number of Servings: 10
Recipe submitted by SparkPeople user SUGARPLUM85.
Nutritional Info Amount Per Serving
- Calories: 201.7
- Total Fat: 5.5 g
- Cholesterol: 50.2 mg
- Sodium: 111.2 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 0.9 g
- Protein: 4.5 g
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