Creamless Cream Pie
Creamless Cream Pie offers a rich, custard-like filling without cream, featuring vanilla and a hint of sweetness, perfect for those seeking a dairy-free dessert option.
Ingredients
Instructions
- Stir the brown sugar and flour together in a saucepan.
- Scald the milk and slowly add it to the sugar and flour mixture, stirring constantly.
- Let the mixture cool slightly, then add vanilla and melted margarine, stirring well.
- Pour the filling into the baked pie shell.
- Prepare meringue by beating egg whites with powdered sugar until stiff peaks form.
- Spread the meringue over the pie filling.
- Bake the pie until the meringue is golden brown.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you don't have margarine, unsalted butter works well as a substitute. Be sure to whisk the egg whites until they form stiff peaks to achieve a perfect meringue. If you're short on time, you can use store-bought meringue for a quicker option.
Serving Suggestions
This creamless cream pie is delightful served chilled, and its light texture pairs beautifully with fresh fruit, such as berries or sliced peaches. Consider serving it alongside a scoop of vanilla ice cream for added indulgence. This dessert also goes well with coffee or tea, making it perfect for an afternoon gathering or as a sweet finish to a meal.
Storage & Reheating
Store any leftover pie in the refrigerator, covered loosely with plastic wrap or aluminum foil. This will help prevent the meringue from weeping. For best results, consume within 2-3 days. If you need to reheat, place the pie in a preheated oven at 300°F (150°C) for about 10 minutes to warm it without melting the meringue.
Nutrition & Diet Analysis (per serving)
Each serving of Creamless Cream Pie contains roughly 574 calories, with 3g protein, 16g carbohydrates, and 50g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the filling and pour it into the baked pie shell a day in advance. However, it’s best to add the meringue just before serving to keep it fluffy and prevent it from weeping.
What can I use if I don't have a baked pie shell?
If you don’t have a baked pie shell, you can make a simple graham cracker crust by mixing crushed graham crackers with melted butter and pressing it into a pie dish. Alternatively, a store-bought crust can save time and effort.
How do I know when the meringue is done baking?
The meringue is done when it turns a light golden brown color. Keep a close eye on it to prevent over-baking, as it can quickly shift from golden to burnt. The meringue should also feel firm to the touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).