This is a great recipe! I did make some changes for the filling, instead of a vanilla bean, I substituted the regular sugar for vanilla sugar that I always have on hand so the vanilla bean taste is still present. Finally, to cut some calories, I used skim milk. Other than perhaps missing out on some richness from the whole milk, the custard sets just fine for all the cornstarch that goes into it and you don't really miss it. Your standard non-dairy whipped topping also works in place of the whipped cream. In fact, I suggest it readily if 1) you're trying to cut calories again and 2) you're not planning on having the entire pie eaten in one sitting. Whipped cream can revert back into liquid after a few hours and will ruin the leftover pie.
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This is a great recipe! I did make some changes for the filling, instead of a vanilla bean, I...