Low Fat Tropical Fruit Cream Pie Recipe

Ingredients

Cookie Shell

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

1 1/2 cups gingersnap cookie crumbs

-- (about 25 two-inch

cookies)

1 tablespoon margarine, melted

1 egg white or

2 tablespoons cholesterol-free egg

product.

Method

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.

Cooks Comments and Tips