Mini Custard Pies w/Blackberry Compote

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 110.0
  • Total Fat: 1.9 g
  • Cholesterol: 30.8 mg
  • Sodium: 43.5 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.6 g

View full nutritional breakdown of Mini Custard Pies w/Blackberry Compote calories by ingredient
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A delicious, relatively low calorie desert that's simple to make and feels decadent. A delicious, relatively low calorie desert that's simple to make and feels decadent.
Number of Servings: 8


    For the Custard:
    1 box of JELL-O Custard dessert
    2 cups of 2% milk *
    1 egg yolk **

    For the Shells:
    8 Keebler Graham Mini-Crusts ***

    For the Compote:
    1 cup of fresh blackberries
    1 squeeze of a small lemon wedge
    1/2 cup of Baker's (fine granulated) sugar
    1 cup of water
    1 tsp vanilla extract


Make ahead at least one hour.

First, set your mini graham crack pie crusts on a baking sheet. If you are like me and you just buy one package of six, throw another dish to hold the remainder of your custard on there as well.

Stir the custard mix into 2 cups of milk in a small saucepan, if you want a richer custard, add the egg yolk. Bring to a full boil on medium heat, stirring constantly. The mixture is thin, it sets in the fridge.

Pour into the tins, and sprinkle with pumpkin pie spice.

Refrigerate for one hour till set.

For the compote, begin by making a simple syrup with one cup of water and a half cup of Baker's sugar, stir until the sugar is completely dissolved. Add the berries, vanilla and lemon juice. Stir over medium-low heat until the mixture is combined, the berries are soft and starting to come apart, and the entire sauce is warm. You mileage may vary here.

Pour a tablespoon or two of the sauce over your pies when ready to serve, reserve leftovers for a delicious oatmeal or yogurt topping.

* You can use 1% or non-fat, but the dessert wont' be as rich.
** You can go without egg yolk, to reduce calories.
*** If you want to, you can easily make your own crusts or go without, but the crunch adds a great deal to the dessert.

Number of Servings: 8

Recipe submitted by SparkPeople user KRYSALISS.

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