Low Sodium Classic Cream Pie
Delight in the creamy goodness of a nostalgic dessert made healthier with this Low Sodium Classic Cream Pie recipe. Perfect for a heart-healthy treat without compromising on flavor, this pie boasts a tender homemade crust paired with a luscious vanilla custard filling that's decadently smooth. Topped with a swirl of freshly whipped cream, it’s a light yet satisfying dessert ideal for any occasion. Designed with reduced sodium ingredients such as unsalted butter and whole milk, this pie is a guilt-free indulgence for those watching their salt intake. Whether you’re hosting a dinner party or simply craving a comforting classic, this recipe is a showstopper that proves flavor can thrive without the extra sodium! Keywords: low sodium dessert, heart-healthy pie, classic cream pie recipe.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsalted butter
- 4 tablespoons Ice water
- 1 cup Granulated sugar
- 0.25 cup Cornstarch
- 3 cups Whole milk
- 4 Large egg yolks
- 2 teaspoons Vanilla extract
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
In a large bowl, mix together 1.5 cups of all-purpose flour with 0.5 cup of unsalted butter, cut into small cubes, until the mixture resembles coarse crumbs.
Add 4 tablespoons of ice water gradually, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 15 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trim the edges, and prick the bottom with a fork.
Line the dough with parchment paper and fill with dried beans or pie weights. Bake in the preheated oven for 12 minutes, then remove weights and parchment paper and bake for an additional 5 minutes. Cool completely.
For the filling, in a medium saucepan, whisk together 1 cup of granulated sugar and 0.25 cup of cornstarch. Gradually whisk in 3 cups of whole milk.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
In a separate bowl, lightly beat 4 large egg yolks. Slowly whisk in about a cup of the hot milk mixture to temper the eggs, then return the yolk mixture to the saucepan.
Cook for another 2 minutes, stirring constantly, until thickened. Remove from heat and stir in 2 teaspoons of pure vanilla extract.
Pour the filling into the cooled pie crust. Cover the surface with plastic wrap to prevent a skin from forming and chill for at least 2 hours, or until set.
Before serving, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie filling.
Slice and serve the cream pie as desired.
Nutrition Facts
Calories |
3270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 91.5 g | 458% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 379 mg | 16% | |
| Total Carbohydrate | 402.5 g | 146% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 251.4 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 960 mg | 74% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1341 mg | 29% | |
*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.
