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Tropical Fruit Cream Pie

Categories:
pies

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.

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.




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Contributor: Betty Crocker's Low-Fat

Yield: 8 servings

Preparation Time: 0:00




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