Shelly's Recipe

SILKY BUTTERMILK PIE WITH BLUEBERRIES OR RASPBERRIES

Category: Pies - Cream and Custard

For the filling:
1/3 cup sugar
3 tbsp flour
1/2; tsp salt
1/4 tsp ground nutmeg
2 large eggs
1 large egg white
14 oz can nonfat sweetened condensed milk
1 cup nonfat buttermilk
1 tbsp lemon juice
1 tsp vanilla extract
1 frozen 9-inch deep-dish pie shell or make your own

For the topping:
3 cups fresh blueberries
1/4 cup sugar
1/2; tsp ground cinnamon

Heat the oven to 325.

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, until thick. Take of heat, stir in the cinnamon and the last 2 cups of blueberries. Cool until lukewarm.

Spread the blueberry mixture over the top of the pie. Serve warm, or cover with plastic wrap lightly coated with nonstick spray and refrigerate.