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This tropical dessert features a rich coconut cream filling made with skim milk and egg whites, set in a buttery gingersnap cookie crust. It is topped with fresh slices of papaya and strawberries for a vibrant burst of flavor. The pie requires a long chilling time to set properly, making it perfect for entertaining or special occasions.
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Tropical Fruit Cream Pie
Description
This tropical dessert features a rich coconut cream filling made with skim milk and egg whites, set in a buttery gingersnap cookie crust. It is topped with fresh slices of papaya and strawberries for a vibrant burst of flavor. The pie requires a long chilling time to set properly, making it perfect for entertaining or special occasions.Ingredients
Directions
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Bake Cookie Shell; cool completely. 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. 8 SERVINGS. COOKIE SHELL Heat oven to 350 degrees. Spray pie plate, 9 X 1-1/4 inches, with nonstick cooking spray. Mix all ingredients. Press firmly against bottom and side of pie plate with fingers dipped in flour. Bake about 10 minutes or until set
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sliced papaya -- strawberries
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 666.7kcal
- % Daily Value *
- Total Fat 16.6g26%
- Saturated Fat 6.6g33%
- Cholesterol 151.6mg51%
- Sodium 2731.1mg114%
- Total Carbohydrate 66.8g23%
- Dietary Fiber 0.3g2%
- Sugars 49.0g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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