I created this custard pie recipe years ago, when I wanted a sweet and fruity dessert for a special occasion. It is in a meringue shell, which is topped with fruit and cream. As well as being delicious, it can be low in calories.
- 3 egg whites (save yolks)
- 3/4 cup sugar
Beat the egg whites until firm, then slowly beat in the sugar, one tablespoon at a time, until the egg whites are stiff. I use my Kitchenaid stand mixer, but you can use a hand mixer as well.
Mound into a greased and floured pie plate, shaping it into a pie shell.
Bake at 275F for one hour. Check. It sticky, bake another 10-15 minutes. Turn off heat, and leave in oven for another hour to cool. Keep shell in cool dry place until ready to fill it.
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon flour
- 1/4 teaspoon salt
- 2 cups milk ( I used skim)
- 3 egg yolks, beaten
- 1 tablespoon butter (optional)
- 1 teaspoon vanilla
Combine the dry ingredients in a medium pot. With a wire whisk, slowly add the milk. Cook over medium heat until the mixture thickens and comes to a boil. Boil, stirring constantly for 2 minutes. Scoop 1/4 cup of the hot mixture, and quickly blend and beat it into the egg yolks, then stir the egg yolk mixture into the hot mixture, stirring constantly. Cook one more minute. Stir in butter and vanilla. Cool 10 minutes, then pour into meringue shell. Top with fresh fruit and whipped cream. Makes 8 servings.
The pie shell and custard, if made with skim milk, come to 30 Weight Watchers points for the entire pie. The fruit counts for zero. If topped with ultra low fat cool whip, it is about 4 points per serving. If topped with whipped cream, it will be much more.
This is similar to Pavlova, though I don’t think Pavlova has a custard filling.
I’d love some feedback:)