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The Cream Pie

Food Fitness to Nourish Your Body

How to Make an Italian Meringue

  1. Beat egg whites until soft peaks form. Over beating - incorporating too much air - will cause them to separate.
  2. Combine sugar and water in a saucepan. Bring to a boil. Using a candy thermometer, cook until 238 degrees (or soft ball stage). Do not stir.
  3. Slowly pour the sugar syrup into the egg whites, beating with a mixer at high speed until the syrup is thoroughly incorporated. The meringue should look smooth and glossy.

Perfecting the Filling

The filling, which requires the most attention, should hold its shape when sliced but should not be too firm. Whether thickened with flour or cornstarch, the best custards are made with 2-percent or whole milk. Using fat free milk or juice alone will yield a thin custard. Just a dab of butter adds richness and flavor. Some egg yolks are necessary for consistency, using egg substitute or egg whites by themselves won't work.

Noteable Note: National Pie Day is January 23.


Cream Pie Recipes

Peanut Butter Banana Cream Pie

Peanut Butter Cream Pie Crust:
1 cup vanilla wafer cookies (about 20 cookies)
1 /3 cup packed brown sugar
1-1/2 tablespoons butter, melted
Cooking spray

Cream Pie Filling:
3/4 cup packed brown sugar
1/2 cup (4 ounces) 1/3 less fat cream cheese
1/2 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
1 (8 ounce) container frozen fat free whipped topping, thawed
1-1/2 cups sliced banana (about two bananas)
1/4 cup fat free chocolate sundae syrup

Preheat oven to 350-degrees.

Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter, pulse two to three times or just until combined. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350-degrees for ten minutes; cool completely on a wire rack.

Place 3/4 cup brown sugar, cream cheese, peanut butter and vanilla in a mixing bowl, beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze eight hours; let stand at room temperature 15 minutes before serving. Recipe makes ten servings.

Nutritional information per serving:
Calories: 300
Fat: 9.6g
Protein: 5.4g
Carbohydrates: 49g
Fiber: 1.5g
Cholesterol: 12mg
Sodium: 199mg

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Coconut Cream Pie

Fresh Coconut Crust: 1 (10-inch) Pie crust or one-half (15 ounces) package refrigerated pie dough (such as Pillsbury)

Cream Pie Filling:
1/4 cup flour
1/2 cup sugar
1/8 teaspoon salt
2 large eggs
3/4 cup 2-percent reduced fat milk
3/4 cup light coconut milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract

Meringue:
3 large egg whites
2 /3 cup sugar
1 /4 cup water
1 tablespoon flaked, sweetened coconut, toasted

Prepare and bake Pie crust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.

To prepare filling: Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, one-half cup sugar, salt and eggs in a large bowl; stir well with a whisk.

Heat milk and coconut milk over medium-high heat in a small, heavy saucepan to 180-degrees or until tiny bubbles form around the edge (do not boil). Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Place mixture in pan; cook over medium heat until thick and bubbly (about ten minutes), stirring constantly.

Remove from heat. Spoon custard into a bowl; place bowl in a large ice-filled bowl for ten minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice. Stir in extracts; spoon mixture into prepared crust. Cover and chill eight hours or until firm.

Preheat broiler.

To prepare meringue, place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 2 /3 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238-degrees. Pour hot sugar syrup in a thin stream over egg whites, beating at a high speed until stiff peaks form.

Spread meringue over chilled pie and sprinkle with coconut. Broil for one minute or until meringue is lightly browned; cook five minutes on a wire rack. Serve immediately. Recipe makes ten servings.

Nutritional information per serving:
Calories: 281
Fat: 9.3
Protein: 5.3g
Carbohydrates: 45.6g
Fiber: 0.6g
Cholesterol: 63mg
Sodium: 208mg

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Grasshopper Ice Cream Pie

Grasshopper cream pie 1 cup chocolate wafer crumbs (about 20 wafers)
2 tablespoons butter, melted
2 tablespoons 1-percent low fat milk
1 (7 ounces) jar marshmallow creme
1 /4 cup green creme de menthe
2 tablespoons white creme de cacao
1 (8 ounce) container frozen fat free whipped topping, thawed
3 cups low fat vanilla ice cream, softened
2 teaspoons chocolate syrup

Combine crumbs and butter in a small bowl; stir with a fork until moist. Press into bottom of a 9-inch spring form pan. Chill.

Combine milk and marshmallow creme in a microwave-safe bowl; microwave at high one minute, stirring once. Add creme de menthe, creme de cacao and whipped toping, stirring until blended. Spread ice cream into prepared pan; top with marshmallow mixture. Freeze at least six hours. Drizzle with chocolate syrup or sprinkle a dollop of whipped cream with chocolate shavings before serving. Recipe makes 10 servings.

Nutritional information per serving:
Calories: 234
Fat: 4.4
Protein: 2.4g
Carbohydrates: 40.6g
Fiber: 0.9g
Sodium: 130mg

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Chocolate Silk Pie

Chocolate cocoa powder Crust:
1 (10 inch) pie crust or one-half (15 ounce) package refrigerated pie dough such as Pillsbury

Cream Pie Filling:
1/2 cup sugar
1/2 cup non sweetened cocoa
1/3 cup flour
1/4 teaspoon salt
1-3/4 cups 2-percent reduced-fat milk
4 ounces semi-sweet chocolate, chopped

Meringue:
5 large egg whites
1 /4 teaspoon salt
1-1/4 cup sugar
2 /3 cup water
Grated chocolate (optional)

Prepare and bake pie crust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.

To prepare filling: Combine one-half cup sugar, cocoa, flour and one-quarter teaspoon salt in a medium saucepan; stir with a whisk. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook two minutes or until thick and bubbly, stirring constantly.

Remove from heat; add chopped chocolate, stirring until chocolate melts. Spoon chocolate mixture into a bowl; place bowl in a large ice-filled bowl for ten minutes or until chocolate mixture comes to room temperature, stirring occasionally. Remove bowl from ice.

To prepare meringue: Place egg whites and one-quarter teaspoon salt in a large bowl, beat with a mixer at high speed until soft peaks form. Combine 1-1/4 cup sugar and water in a saucepan and bring to a boil. Cook, without stirring, until candy thermometer registers 238-degrees. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Fold two cups meringue into chocolate mixture.

Spread chocolate mixture into prepared crust. Spread remaining meringue over chocolate mixture. Chill eight hours or overnight. Garnish with grated chocolate, if desired. Recipe makes ten servings.

Nutritional information per serving:
Calories: 314
Fat: 9.1g
Protein: 6g
Carbohydrates: 55.8g
Fiber: 2.2g
Cholesterol: 4mg
Sodium: 257mg

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1919 Cream Pie Recipe

1919 Cream Pie Recipe

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