The Cream Pie
If you are committed to making a pie from scratch, start with the crust. Great pastry relies on fat to deliver tender texture and delicate flavor; specifically vegetable shortening creates flakiness and butter lends richness. Find a crust that adds just enough of each to yield a peerless crust with minimal fat.
For food safety, to following recipes use Italian meringues rather than the traditional (uncooked) variation. Whipping egg whites with cooked sugar syrup makes Italian meringues. This procedure heats the whites to 238-degrees, which renders them safe to eat. Meringues are delicate and will disintegrate or "weep" over time, so add them just before serving. If you choose to use whipped topping instead, it can be added before chilling.
How to Make an Italian Meringue
- Beat egg whites until soft peaks form. Over beating - incorporating too much air - will cause them to separate.
- 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.
- 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.
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.
Courtesy of FitnessandFreebies.com
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