Recipe courtesy of Whole Foods Market
Make this rich custard pie in the summer, when fresh, plump blueberries are at their best. Change up the flavor by adding 1/4 teaspoon ground cinnamon or 1 teaspoon lemon zest.
1 cup sour cream
½ cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 pint blueberries
1 frozen 9-inch whole wheat or white pie shell, thawed
Powdered sugar for garnish (optional)
Preheat oven to 350°F. In a medium bowl, whisk together sour cream, sugar, eggs and vanilla. Gently stir in blueberries.
Pour mixture into pie crust and bake 55 to 65 minutes or until custard is slightly puffed and just set in the middle. Allow pie to cool to room temperature. If desired, chill before sprinkling with powdered sugar and serving.
Per serving (1/8 of the pie): 230 calories (110 from fat), 13g total fat, 5g saturated fat, 65mg cholesterol, 135mg sodium, 27g total carbohydrate (2g dietary fiber, 17g sugar), 3g protein