Creamy “No-Cream” Pie for Summer
You Won’t Find Heavy Cream In This Smooth Low-Fat Pie!
I love smooth, creamy pies but when I’m eating them I never think about all the butter, eggs and of course heavy cream that’s needed to make them so silky. However, I just found an article at ABCNews’ website that offers a recipe for a more “figure friendly” pie that still promises all the creaminess. This recipe for Silky Buttermilk Pie With Blueberries gets its velvety texture from nonfat sweetened condensed milk and buttermilk. Plus the fruit on the top contributes to the “health factor”. Start to finish, this pie takes about 1 hour and 20 minutes…not exactly quick but the ingredients are easy to find and your effort will be rewarded with a luscious, low-fat pie in the end. Your taste buds and thighs will thank you! Enjoy!
SILKY BUTTERMILK PIE WITH BLUEBERRIES
For the filling:
1/3 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 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
1/4 cup sugar
1/2 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.
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. Serves 8.
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.