This is a very fast pie to make. The filling is made of Jello pudding and pie filling (I used sugar free)
Prepare your pre-made pie crust as per instructions. If it says bake it, bake it. If it's graham cracker you don't have to bake it. Get it pie ready. The filling is the only thing you have to "cook"
When your pie crust is ready for filling, add the two small boxes of Jello pudding/pie filling with 2 and 3/4 cups of low fat milk.
Beat it together with a hand mixer for 2 minutes.
Pour the filling into your cooled pie shell ( if it's warm) and pop it into the fridge to set. This doesn't take very long
Dissolve 1 tsp of gelatine in 2 Tbs of cold water for five minutes. Whip the cream in a chilled bowl with 1 tsp of sugar until it just starts to fluff up.
Place the gelatine / water mixture in a small pan (double boiler) over boiling water until it dissolves completely.
Let it cool a bit then pour it all into the whipped cream at once and continue beating it until the whipped cream is in stiff peaks.
Cover the top of the pie thickly with the whipped cream mixture. Adding the gelatine allows the whipped cream to keep it's perky shape. Pop it into the fridge until you're ready to serve.
The gelatine keeps the whipped cream from dissolving while in the fridge.
Realize that this whole deal has just one tsp of sugar in it...we won't even discuss what else is in it because this isn't about reality. This is about pie. Cut a piece and enjoy.
- 1.0 Premade Pie crust
- 2.0 Small boxes of Jello pudding and pie filling
- 2.0c Whipping cream
- 1.0tsp Sugar
- 1.0tsp Gelatine
- 2.0Tbsp Cold water
- 3/4c Low fat milk