Recipe of the Week


Prep Time: 1 Hour
Yields: 8 Servings

This is a great low-fat alternative to the full calorie recipe with all the same flavor! 

Ingredients for Pie:
1 (9-inch) prepared pie crust
2 cups skim milk
¾ cup sugar
¼ tsp salt
5 tbsps cornstarch
¾ cup egg substitute
3 tbsps lemon juice
1 tsp lemon rind

Ingredients for Meringue:
3 egg whites
¼ tsp cream of tartar
½ cup sugar
1 tsp lemon juice

Preheat oven to 350°F. Line a 9-inch pie pan with crust, crimping edges in a decorative fashion. Using a fork, prick 10–15 times around bottom of pie shell. Bake until shell is fully cooked and lightly browned. Remove from oven and let cool. In a cast iron saucepan, heat milk to a simmer. Do not boil. Set aside. In a medium bowl, combine ¾ cup sugar, salt, cornstarch and egg substitute. Whisk well until ingredients are thoroughly incorporated. Add approximately 1 cup hot milk to egg mixture, whisking constantly. Pour warm egg mixture into saucepan with remaining hot milk. Continue to whisk until mixture achieves a thickened custard consistency. Add lemon juice and lemon rind then cook 1 additional minute. Remove from heat and pour into pie shell. Once the pie has cooled slightly, whisk egg whites with cream of tartar to form stiff meringue. Slowly add in ½ cup sugar while whisking constantly. Fold in 1 teaspoon lemon juice and spread the whipped meringue over the cooled pie. Seal the edges to avoid shrinking. Bake 10–15 minutes or until meringue is golden brown. 

Nutritional Facts (per serving):
Calories:                       281
Total Fat:                       7g
Saturated Fat:                2g
% Calories from Fat:      21
Cholesterol:                  1mg
Sodium:                        323mg
Carbohydrates:             48g
Dietary Fiber:                1g
Protein:                         7g


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