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Spanish Cream Pie (Finalist)

Submitted by Shanna Mehler, Norris Electric Cooperative
Servings 8
Calories 1622kcal

Ingredients

Crust:

  • 1-3/4 cups all-purpose flour
  • 1/2 cup vegetable or canola oil
  • 1 teaspoon salt
  • 4 tablespoons water chilled

Filling:

  • 1 cup sugar
  • 2 heaping tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 egg whites
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 475 F.
  • Combine ingredients in a bowl and form into a ball. Roll out between pieces of wax paper. Place in pie shell and crimp edges. Bake for 15 minutes and cool.
  • Mix sugar, flour and milk in a large pot on the stove. Over medium heat, cook until thick, stirring continuously. In a stand mixer, beat 2 egg whites until stiff. Once the milk mixture is thickened and still warm, fold in the stiff egg whites. Fold in vanilla.
  • Pour into baked and cooled crust. Once cooled, store in the refrigerator. Top with whipped topping before serving.

Notes

Nutrition information: 1,622 calories; 19.3g fat; 331mg sodium; 314.1g carbohydrates; 41.6g protein.