Blueberry-Peach Custard Pie

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Blueberry-Peach Custard Pie calories by ingredient
Report Inappropriate Recipe

Submitted by:


From the Albuquerque Journal June 30,2010 From the Albuquerque Journal June 30,2010
Number of Servings: 10


    1 cup sugar
    3/4 cup 1% milk
    3/4 cup nonfat Greek-style yogurt
    2 extra large eggs
    2 tbsp flour
    2 tsp cornstarch
    1/4 teaspoon almond extract or vanilla
    Pinch of salt
    1 prepared pie crust-9" pie
    1 cup peeled sliced peaches
    1 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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.