But it is possible to get the creamy feel without all the fat. Cream and custard pies basically have a pudding as their base, and there are plenty of ways to replicate that without indulging too much.
SILKY BUTTERMILK PIE WITH BLUEBERRIES
Start to finish: 1 hour 20 minutes (20 minutes active)
Servings: 8
For the filling:
1/3 cup sugar
3 tablespoons all-purpose flour
teaspoon salt
teaspoon ground nutmeg
2 large eggs
1 large egg white
14-ounce can nonfat sweetened condensed milk
1 cup nonfat buttermilk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 frozen 9-inch deep-dish pie shell
For the topping:
3 cups fresh blueberries
cup sugar
teaspoon ground cinnamon
Heat the oven to 325 F. To make the filling, in a small bowl, stir together the sugar, flour, salt and nutmeg. Set aside.
In a large bowl, whisk together the eggs and egg white. Add the condensed milk, buttermilk, lemon juice and vanilla, whisking thoroughly. Whisk in the reserved sugar mixture.
Pour the filling into the pie shell. Bake for about 50 minutes, or until the filling is set and the top is lightly golden. Transfer the pie to a rack to cool until lukewarm, about 20 minutes.
Meanwhile, to make the blueberry topping, in a small saucepan over low, stir 1 cup of the blueberries until they start to become juice, about 2 minutes. Add the sugar and stir until dissolved.
Increase the heat to medium and let the blueberries simmer, stirring occasionally, until they are thickened, about 4 minutes. Remove from the heat and stir in the cinnamon and the remaining 2 cups of blueberries. Set aside to cool until lukewarm, about 15 minutes.
Spread the blueberry mixture over the top of the pie. Serve warm, or cover with plastic wrap lightly coated with nonstick spray and refrigerate.
Nutrition information per serving (values are rounded to the nearest whole number): 370 calories; 74 calories from fat; 8 g fat (3 g saturated; 0 g trans fats); 57 mg cholesterol; 66 g carbohydrate; 9 g protein; 1 g fiber; 337 mg sodium.
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