Tropical Fruit Cream Pie Recipe

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Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
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 teaspoon coconut extract
1/2 teaspoon vanilla
1 1/2 cup sliced papaya, strawberries and kiwifruit
***Cookie Shell***
1 1/2 cup gingersnap cookie crumbs
1 tablespoon margarine -- melted
1 egg white
OR
2 tablespoons cholesterol-free egg product

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Directions:

To make cookie shell: Heat oven to 350 degrees. Spray pie plate, 9 X 1-1/4 inches, with nonstick cooking spray.

Mix all cookie shell ingredients together. Press firmly against bottom and side of pie plate with fingers dipped in flour. Bake about 10 minutes or until set. Cool completely.

To make filling: Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Gradually stir half of the hot mixture into egg whites. Stir into remaining hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine, coconut extract and vanilla. Pour into pie shell.

Press plastic wrap or waxed paper onto filling. Refrigerate at least 6 hours.

Arrange fruit on pie just before serving.

This recipe from CDKitchen for Tropical Fruit Cream Pie serves/makes 8