Recipe By Lea Conner
Published Feb 24th
Prep - Cook - Additional - Ready In -
Servings 1 - 9 inch pie Calories 164.1

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.

Recipe Ingredients

  • 1 cup baking mix
  • 1 ½ tablespoons white sugar
  • ⅓ 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

Cooking Directions

  1. 1 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.
  2. 2 Combine sour cream, egg whites, 1/2 cup white sugar, flour, spices, and vanilla extract. Pour over fruit. Cover edges of crust with foil.
  3. 3 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
  • Carbohydrate 35.7 g
  • Cholesterol 3.5 mg
  • Fat 0.7 g
  • Fiber 2.7 g
  • Protein 4.4 g
  • Saturated Fat 0.2 g
  • Sodium 320.2 mg
  • Sugar 19 g

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  1. Absolutely love this quick and easy made it twice in 2 wks! I'm an absolute novice so I admit I used a pre-made crust and added the lemon zest to the custard mixture. I bought frozen berries: raspberry blueberry blackberry variety and defrosted them drained excess liquid. Everyone loved it served best with whipped cream - Read more ...
  2. Very simple recipe that my 11 year old made. He used a graham cracker crust and that may have been some of the difference as there seemed to be something missing flavor-wise. The custard was nice but next time we may try a traditional egg custard and see what happens. Will make it again just - Read more ...
  3. Wow! I loved this pie. My husband who doesnt really like custard also enjoyed this pie. I cannot tell this is low fat at all. The crust is not my favorite but still a winner!
  4. Like Nalova I found the dough mix to be quite sticky. You may want to keep the cooking spray handy so you can apply to your hands as needed for easier spreading. Or maybe add a little more baking mix to the dough mixture. It was well worth the effort -- it's a hit!
  5. WOW!! I can't believe this is low fat!! I used only raspberries and it was still awesome!!
  6. I liked this better than my boys & hubby. I am a lover of creamy-type desserts. My husband is more of a purist and I think the custard detracted from his berries! Because I bake for them mostly I probably won't keep this recipe.
  7. This was really lovely. I used a graham cracker crust because it was easier for my toddler to help make. I also used frozen berries. The custard browned beautifully. I did add some corn starch to the berries and they set up perfectly. A few berries bubbled through to the top of the custard giving - Read more ...
  8. i started making this pie and quickly realized that someone had put onion soup mix in our sour cream so i substituted strawberry yogurt. since it turned out great next time (will definately make it again) i'll probably use yogurt even if we do have sour cream. we topped the pie with whipped cream. the - Read more ...
  9. I thought this was a great sweet snack. I love that it is low fat. I used peaches and raspberries and I used frozen fruit. It tasted a lot like a cobbler with out all the fattening ingredients.
  10. Very easy to make. Very healthy and low fat. the only negative is that it definently tastes low fat.