Tropical Fruit Cream Pie
Serving Size : 8
Ingredients for prepare Tropical Fruit Cream Pie
:
| Amount | Measure | Ingredient - Preparation Method |
Cookie Shell
tropical fruit cream pie |
| 2/3 | cup | sugar |
| 1/4 | cup | cornstarch |
| 1/2 | teaspoon | salt |
| 2 1/2 | cups | skim milk |
| 3 | | egg whites or |
| 1/2 | cup | cholesterol-free egg product |
| 2 | tablespoons | margarine |
| 1 1/2 | teaspoons | coconut extract |
| 1/2 | teaspoon | vanilla |
| 1 1/2 | cups | sliced papaya - strawberries |
and kiwifruit
COOKIE SHELL
tropical fruit cream pie |
| 1 1/2 | cups | gingersnap cookie crumbs |
about 25 two-inch
cookies
tropical fruit cream pie |
| 1 | tablespoon | margarine - melted |
| 1 | | egg white or |
| 2 | tablespoons | cholesterol-free egg |
recipe Tropical Fruit Cream Pie
Bake Cookie Shell; cool completely. Mix sugar, cornstarch and
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salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until
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mixture thickens and boils. Boil and stir 1 minute. Gradually stir half of the hot mixture
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into egg whites. Stir into remaining hot mixture in saucepan. Boil and stir 1
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minute; remove from heat. Stir in margarine, coconut extract and vanilla. Pour into pie shell. Press plastic
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wrap or waxed paper onto filling. Refrigerate at least 6 hours. Arrange fruit on
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pie just before serving. 8 SERVINGS. COOKIE SHELL Heat oven to 350 degrees. Spray pie plate, 9 X 1-1/4 inches,
Tropical Fruit Cream Pie
with nonstick cooking spray. Mix all ingredients. Press firmly against bottom and side
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of pie plate with fingers dipped in flour. Bake about 10 minutes or until set.
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