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Archive Home > 2009 > September > 01 > A creamy center for that summer pie, minus the cream

A creamy center for that summer pie, minus the cream

By Jim Romanoff / The Bulletin
September 1, 2009

If you're aiming for silky, creamy desserts, you generally need heaps of fat. Cream and custard pies, for example, often call for whole milk, several tablespoons of butter, four to five eggs, even heavy cream.

But it is possible to get the creamy feel without all the fat. Cream and custard pies....

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