If you're aiming for silky, creamy desserts, you generally need heaps of fat. Cream and custard pies, for example, often call for whole milk, several tablespoons of butter, four to five eggs, even heavy cream.

If you're aiming for silky, creamy desserts, you generally need heaps of fat. Cream and custard pies, for example, often call for whole milk, several tablespoons of butter, four to five eggs, even heavy cream.

But it is possible to get the creamy feel without all the fat. Cream and custard pies basically have a pudding as their base, and there are plenty of ways to replicate that without indulging too much.

Very good low-fat custards can be made with 1 or 2 percent milk and a blend of whole eggs and egg whites. Fat-free custards, made with skim milk and egg whites or egg substitutes, can have good flavor, but often are slightly rubbery.

This silky buttermilk pie topped with blueberries has a creamy, golden custard that's made with fat-free sweetened condensed milk for cream-like smoothness and nonfat buttermilk, which lends its slightly thickened texture and a rich, tangy dairy flavor.

How to make it

Start to finish: 1 hour 20 minutes (20 minutes active)

Servings: 8

Ingredients:

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

Directions:

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.

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 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.

Nutrition information per serving (values are rounded to the nearest whole number): 370 calories; 74 calories from fat; 8 grams fat (3 grams saturated; 0 grams trans fats); 57 milligrams cholesterol; 66 grams carbohydrate; 9 grams protein; 1 grams fiber; 337 milligrams sodium.