EDDY'S RECIPES
by Eddy Robey M.A.
Light Pina Colada Cream Pie
It is sumptuous in texture and appearance, but as kind as it can be to the calorie count. The shell can be used for any filling which may be cooked or prepared beforehand. You can't bake a pie in it, but almost all pie fillings may be done in a saucepan on the stovetop, and poured into it when they are slightly cooled.
If you are in a hurry, put the filling in a ready-made crumb crust, or serve it in Parfait glasses.
Fat-Free Pie Shell
3 Egg Whites, room temperature
3/4 cup Sugar
1/4 teaspoon Cream of Tartar
1 teaspoon Vanilla Extract
Method
Place the rack in the center of your oven, and preheat to 275 degrees.
Beat the Egg Whites until they are foamy.
Add the Cream of Tartar, and beat until stiff, but not dry.
Sprinkle the Sugar on the Egg Whites slowly, whilst beating constantly.
Continue beating until stiff & glossy.
Add the Vanilla Extract.
Spoon the mixture into a well greased pie plate, and shape it with the back of a spoon.
Bake for 55 minutes. Turn off the heat, but leave the meringue in the oven until it cools.
Fill this with whatever you like, and chill well.
Filling
1 (4 serving size) packet Sugar-Free Coconut Flavor Instant Pudding Mix
1 large tin Crushed Pineapple in Juice, undrained
1 large tin Pineapple Chunks in Juice, well drained and cut in half
2 tablespoons Dark Jamaican Rum
1 cup Flaked Coconut
1 tub Fat-Free Non-Dairy Whipped Topping, thawed
Method
Pour the Crushed Pineapple into a large mixing bowl.
Add the Rum and stir.
Whisk in the Instant Pudding Mix.
Stir in the Pineapple Chunks and Coconut.
Fold in the Whipped Topping. Mound in the pie shell and chill thoroughly.
Note: If you can only find Vanilla instant pudding which is Pareve, use it and add 1 teaspoon Coconut Flavoring. This can be made with Pesadich Vanilla Instant Pudding mix. Pesadich Coconut Flavoring is manufactured, but if you can't find it at the store, just omit it.
Excerpts from It's Not Just Chicken Soup.
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