Vanilla Pie With Meringue Recipes

The vanilla pie  or vanilla cake is a delicious and easy to prepare dessert. In addition, it is suitable for the whole family.

Here we offer you 3 vanilla pie recipes for you to choose which one to prepare: a basic recipe, another without an oven and, finally, a “light” vanilla pie recipe.

Although the words “pie” and “pie” are sometimes used synonymously, there are some differences.

The pie or pie are preparations where the dough is at the base and also on the surface, to cover the filling. Because the filling is contained in the dough, both are baked simultaneously.

The cakes are preparations that can be made sweet or salty and with a great variety of fillings. The doughs contain the fillings. Depending on the type of filling to be used, the dough is baked differently. You can prepare just the dough and then add the filling, or cook everything together.

Also read Learn how to prepare a healthy spinach and chard tart

Basic vanilla pie recipe

Ingredients:

For the vanilla pie base:

• 1 package of Maria type cookies
• 1/2 tub of butter, melted
• Vanilla scent

For the filling:

• 1 large can of condensed milk
• Juice of 2 lemons
• 4 egg yolks
• 1 teaspoon vanilla flavor

For the traditional style meringue:

• 4 egg whites
• Double the sugar

Utensils:

• Springform pan
• Blender

Preparation of the vanilla pie:

1. First crush the cookies and add the butter and vanilla to make a paste.
2. Then, put that cookie base in a removable mold.
3. Next, mix all the ingredients of the filling and put them on the base.
4. Place the vanilla pie in the preheated oven at 200ºC for 10 minutes.
5. Meanwhile, beat the whites until stiff with the sugar.
6. Then, take your pie out of the oven and put the meringue on top.
7. Finally, put the vanilla pie back in the oven until the meringue is golden.

Super easy and fast no-bake vanilla pie

Ingredients:

For the base:

• A purchased puff pastry base

For the filling:

• 1 large can of condensed milk
• 4 egg yolks (pasteurized)
• 200 ml milk
• 1 tablespoon vanilla flavoring
• 1 tablespoon cornstarch

For the meringue:

• 4 egg whites
• 2 tablespoons cornstarch
• 14 g unflavored gelatin
• 150 cc of water
• 1 teaspoon vanilla flavor
• Twice as much sugar as egg whites

preparation:

1. First, put the cooked puff pastry or cookie base on a removable mold.
2. Then, mix all the ingredients with a mixer and place the mixture on the base.
3. Next, put it in the refrigerator until you see it set.
4. Finally, place the meringue on your curd cake and put it back in the fridge.

Preparation of the meringue:

1. First, beat the whites in a mixer.
2. When they are about to snow add the sugar.
3. Besides, mix the cornstarch with the water and the gelatin and put it on the fire for 1 minute.
4. Pour little by little over the whites and keep beating.

Note: For this recipe, being raw, it is essential that you buy pasteurized eggs, to avoid risks of salmonellosis.

Light vanilla pie

Condensed milk is very rich but provides many calories. So this recipe for light vanilla pie does not have this ingredient, therefore it has much less calories.

Ingredients:

For the base:

• 1 package of sugar-free cookies
• 1 / tub of low calorie butter

For the filling:

• 3 egg yolks
• Stevia powder (the equivalent of 5 tablespoons of sugar)
• 3 tablespoons cornstarch
• 1/2 liter of skim milk
• 1 teaspoon vanilla flavor
• 2 lemons
• 1 sachet of unflavored gelatin

Elaboration:

1. First, crush the cookies and add the butter and vanilla to make a paste.
2. Put the cookie base in a removable mold.
3. Then, place the milk, the 2 egg yolks with the stevia and the cornstarch in a saucepan.
4. Cook over low heat, stirring with a wooden spoon, until it boils, just one minute.
5. Next, add the gelatin previously diluted in the juice of 2 lemons.
6. Turn off the heat, give it a few more turns and let it cool down.
7. Finally, fill your cookie base with the cream.
8. Put the meringue on top and place in the preheated oven at 200ºC for about 10 minutes.

Note: Make the meringue as in the previous recipe, substituting the sugar for stevia.

Also read 8 natural alternatives to substitute sugar

Tips for making a good meringue

• Make sure the utensils are very clean, so you avoid the meringue from spoiling.
• Eggs must be fresh and at room temperature.
• Use the finest sugar possible. A smoother meringue will remain. You can do it by measuring it with a cup.
• The proportion is: a part of egg white, for 2 of sugar.
• Add the sugar after beating the whites, you will achieve a more consistent meringue and with less mixing time.
• Make your meringue with the whites without any remnants of yolk or shell. If there is any remaining, it will be very difficult to mount it.

• For the meringue to come out perfect and without lumps, you have to constantly beat without stopping and at a fast pace.
• Do not overbeat it because it can cut.