The Girl Who Ate Everything · by Christy Denney★ 4.8 (80)
Blueberry Custard Pie
NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 7%
CARBS 42G51% OF CAL
2G FIBER32G SUGAR8G OTHER
FAT 18G49% OF CAL
7G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pie filled with blueberries in a creamy custard and topped with a buttery pecan streusel. It's rich and fruity with contrasting textures, baked until set. A refined dessert suitable for any occasion.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup (8 ounces) sour cream
- 3/4 cup sugar
- 1 egg
- 2 tablespoons flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups fresh blueberries
- 1 9-inch unbaked pie crust
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/4 cup butter, softened
- 1/2 cup chopped pecans
At a glance
PER SERVING · TIME 40M
CAL 17%·PRO 7%
CARBS 42G51% OF CAL
2G FIBER32G SUGAR8G OTHER
FAT 18G49% OF CAL
7G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 145mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 127mg
- Calcium
- 53mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 145MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.