Easy no bake recipes are so simple to put together. No oven to heat (though you might have to do a bit of stovetop cooking). They are great for summer – the perfect nice cool treat. Pie is one of my husband’s favorite desserts – and cream pies top the list.
So I decided to try and ‘healthify’ a basic cream pie recipe and discovered a new way to eat an old favorite. This basic no bake vanilla cream pie can be the base for lots of great variations – all of them low-carb and sugar-free.
Usually, cream pies are made with milk, eggs, sugar, and cornstarch. When you’re trying to lighten the carbs, the big culprits are the sugar and cornstarch in these recipes. Milk is carb-laden too but it’s an easy enough switch with all the alternatives available at a variety of supermarkets today.
I knew the cornstarch would be my biggest obstacle, so I tackled that first. After rejecting a few other possible thickeners, I settled on gelatin. And it does the job perfectly!
So let’s get cooking that no bake vanilla cream pie!
The No Bake Process
While you won’t use the oven for this recipe, you will need to spend some time whisking away – so it’s not completely without effort.
Make your Trim Healthy Mama no bake pie crust and keep it refrigerated until you need it.
Measure your sweetener and salt right into a medium sized pot. Whisk in your almond milk (or 1/2 almond milk and 1/2 heavy cream). Then whisk in 5 egg yolks.
Bring this to a bare simmer over medium heat, stirring often. You won’t want to leave it alone – scrambled eggs are not the goal here! Proof 1 tablespoon of gelatin in 1/4 cup hot water while you’re waiting. Keep watching the pot and when it starts to simmer, whisk constantly for 1 minute.
Take it off the heat, add the gelatin along with 2 tablespoons of butter and 1 tablespoon of vanilla. Pour the mixture into your pie pan, cover with plastic, and refrigerate at least 3 hours to let it firm up.
That’s all there is to it! If you want a banana cream pie, you could slice up some banana to put on the crust before topping with your cream mixture (make sure you use a deep dish pie pan for this recipe!)
Recipe type: dessert (THM – S)
Serves: 8 servings
Tools & Equipment
- Measuring cups
- Pie Dish
- Mixing Bowl
- Rubber Spatula
What I love about this recipe is that it is easy to make and all the ingredients are easy to find within a supermarket so you don’t have to worry about finding any special ingredients to make this vanilla cream pie.
- ⅔ cup xylitol
- ¼ tsp salt
- 2½ cups almond milk (or half of each almond milk and heavy cream)
- 5 large egg yolks
- 1 Tablespoon gelatin
- ¼ cup hot water
- 2 Tablespoons butter, cut into small pieces
- 1 Tablespoon vanilla extract
- 1 no-bake pie crust
- Whipped cream, for serving
Before you get started make sure you have already made your no-bake pie crust or if you prefer you can use a store-bought pie crust to make it easier and faster.
If you are making your own it is best to make that first as it can be setting in the refrigerator while you prepare your pie topping.
Measure out the xylitol and salt and place into a medium sized pot.
Measure out the almond milk and heavy cream if you are using it and slowly pour it into the mixing bowl with the xylitol and salt mix.
While slowly adding the almond milk, whisk as you add it. Keep whisking while the last drop is in the bowl. Make sure you keep a slow steady pace as to not create too many bubbles within the mixture.
Taking your eggs you need to divide the egg yolk from the egg white. I find this easiest by cracking the egg in the middle and opening so you have 2 sides of the egg.
Pour the egg from one side of the egg shell to the other, letting the egg white drop into a bowl below. This will separate the egg yolk from your egg whites and make it easier to use in the recipe.
Onec you have separated your egg yolks, pour them into the bowl with the main mixture. Move into a saucepan and put on a medium heat.
Make sure you don’t overheat your mixture as this will cause the egg to scramble and curdle which we don’t want. We want to keep a smooth and consistent liquid for our mixture.
Keep the mixture moving with a spoon or whisk. Bring the mixture to a simmer but be careful not to overheat or boil.
While the mixture is heating measure out the gelatin and dissolve it in the hot water.
Make sure that you keep and eye on the mixture on the stove top. Once your gelatin is ready, turn off the heat and place to one side.
Leave the mixture to cool for 1 – 2 minutes before adding any other ingredients.
Add in the gelatin, butter and vanilla extract. Mix well to dissolve the gelatin and butter into the mixture and create an even mix.
Once your mixture has come together and is a thick creamy texture you can then pour it into your pie crust base.
Make sure to leave atleast 1cm at the top so your plastic wrap doesn’t touch the top of the pie.
Place your plastic wrap over the top and place in the refrigerator for 3-4 hours to set. Check after 3 hours to see how the mixture looks and try poking through the mixture with a cocktail stick to see if it has set.
Remove from the refrigerator and serve with fruit or whipped cream. You can also add a number of other toppings to change up the final taste and design of the pie.