Low Fat Classic Cream Pie
Indulge guilt-free with this **Low Fat Classic Cream Pie**, a lightened version of a beloved dessert that doesn’t compromise on flavor. Featuring a crisp graham cracker crust and a luxuriously smooth and creamy custard filling made with **skim milk**, this pie is perfect for those seeking a healthier treat. With just 20 minutes of prep time, enjoy the satisfying contrast of velvety filling and airy **low-fat whipped topping** in every bite. The recipe uses smart substitutions like reduced-fat ingredients to create a dessert that feels indulgent without the extra calories. Ideal for family gatherings or weeknight indulgences, this slimmed-down dessert yields 8 servings of sweet satisfaction. **Low-fat custard pie**, **healthier cream pie**, and **lightened-up desserts** are just a few terms to describe this timeless favorite with a modern, waist-friendly twist!
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Recipe Information
Ingredients
- 1 pre-made or baked from scratch Graham cracker crust
- 2 cups Skim milk
- 0.33 cup Cornstarch
- 0.5 cup Granulated sugar
- 0.125 teaspoon Salt
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 cup Low-fat whipped topping
Instructions
If making your own crust, preheat your oven to 350°F (175°C). Crush graham crackers in a food processor until fine, mix with a little melted butter substitute, and press into a pie pan. Bake for 10 minutes and let it cool.
In a medium saucepan, combine the cornstarch, sugar, and salt. Gradually stir in the skim milk until smooth.
Whisk the egg yolks in a small bowl, and set aside.
Place the saucepan over medium heat, stirring constantly until the mixture comes to a gentle boil and thickens—this should take about 5-7 minutes.
Reduce heat to low. Gradually whisk 0.5 cup of the hot milk mixture into the egg yolks to temper them. Then, slowly whisk the yolk mixture back into the saucepan with the remaining milk mixture.
Cook and stir for an additional 2 minutes or until the mixture is thick and creamy.
Remove the mixture from heat. Stir in vanilla extract.
Pour the filling into the prepared graham cracker crust, smoothing the top with a spatula.
Let the pie cool to room temperature, then cover with plastic wrap to prevent a skin from forming.
Refrigerate for at least 3 hours or until set.
Before serving, spread low-fat whipped topping evenly over the chilled pie filling.
Cut into 8 slices and serve.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 1351 mg | 59% | |
| Total Carbohydrate | 285.3 g | 104% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 173.5 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 759 mg | 58% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1055 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
