Pies & Tarts

Tangy Fruit Custard Pie


¼ cup (50 mL) granulated sugar
2 tbsp (30 mL) all-purpose flour
3 eggs, slightly beaten
1 ½ (375 mL) cups buttermilk, 1% m.f.
1 tsp (5 mL) lemon juice
1 Frozen Pie Shell (9 inch/23 cm)
3 medium Kiwi (sliced)
10 strawberries, halved
½ cup (125 mL) pineapple chunks
Pineapple glaze


Combine sugar, flour, eggs, buttermilk and lemon juice and beat with a fork until well blended. Keep frozen pie shell in its foil pan and place on cookie sheet. Pour egg mixture into the shell. Bake at 350°F (180°C) for 30 minutes or until set. Remove from oven. Once cool, add fruit slices and top with glaze. Chill until serving time.
Makes 8 servings.

Pineapple Glaze
1 tbsp (15 mL) cornstarch
½ cup (125 mL) pineapple juice
¼ cup (50 mL) sugar
½ tsp (2 mL) lemon juice

Combine all ingredients in small saucepan. Stirring constantly, bring to a boil for 1 minute over medium heat; remove from heat.

Tip: Substitute the pineapple with 10 peach quarters (fresh or canned in light syrup/drained) and glaze with 1/3 cup (75 mL) melted apricot jam instead of the pineapple glaze.

Nutrients per serving

Calories: 218.0
Protein: 5.8 g
Carbohydrate: 33.3 g
Fat: 7.3 g