Vanilla Creme Pie

Happy Super-Bowl! Today, in the States, marks the culmination of a glorious season of American-Football. This year is especially exciting for our household, as the New Orleans Saints are playing in their first Super-Bowl! The game may not start for 4 more hours, but we're already poised and ready for some Louisiana-style football! Of course, we're having friends over for a Super-Bowl party... Usually for the Super-Bowl either I fix chili or Zach fixes gumbo - or perhaps even both, depending on how many people are joining us - but this year we decided on another American sports classic, homemade pizza!

And for dessert... A true southern classic, vanilla creme pie... This decadent custard might not be the most healthful of recipes, but I have lightened it up a wee bit with the use of 1% milk and fat free half and half instead of regular half and half, and vanilla ice cream for the top layer of the pie instead of hyper-processed frozen whipped topping... It's still definitely a special-occasion recipe, but, for Saints fans everywhere, today is a special occasion indeed! While I am also often eager to toss conventional wisdom by the wayside and fix multitudes of new, untested, experimental recipes even when numerous guests are expected, this time, uncharacteristically, I can take comfort in the fact that I fixed this identical pie over Christmas-time, where it's luscious, creamy depths were a huge success... Just as we're hoping the Saints' game will be today!

GO SAINTS!! :-)

Vanilla Creme Pie

2 eggs, beaten
1 1/2 cups 1% milk
1 1/2 cups fat-free half and half
3/4 cup raw turbinado sugar
1/2 cup flour
1/4 tsp salt
2 tsp vanilla
1 pre-baked pie crust
2 cups vanilla ice cream, softened
Flaked coconut, for garnish (optional)
Melted dark chocolate, for garnish (optional)

~ In a large saucepan, bring the eggs, milk, fat free half and half, turbinado sugar, flour, and salt to a boil, whisking constantly to blend in the flour as the mixture heats. Once it comes to a boil, reduce the heat to keep the custard at a simmer, continuing to whisk constantly, until the custard has thickened.
~ Remove the custard from the heat, and fold in the vanilla.
~ Pour the custard into the prepared pie shell. Chill the pie in the fridge until the custard is set.
~ Spread the vanilla ice cream on top of the custard, and chill in the freezer until the ice cream is set.
~ Serve cold, garnished with coconut or a drizzle melted dark chocolate, if you fancy...

On the blog this time last year... Strawberry Cake!