“Smart” pie: recipe with step-by-step photos

Do you want something not quite ordinary, tasty and light? Then this is the place for you. Today we are preparing a “smart” pie. Why smart? You'll find out a little later.

How to cook a smart pie

This recipe came to us from America and in its original version is called magic. But I would call it “the end of the diet” and “let it be.” It is made quickly, the products are affordable and can be found in any refrigerator, and the taste is beyond praise. It consists of two cake layers with a delicate egg layer between them.

So, this dessert is called smart because it layers itself and “makes” the filling. Intrigued? Then let's get started.

List of products needed for the pie:

• flour 120 g;
• powdered sugar, but you can also use sugar 100 g;
• butter 120 g;
• chicken egg 4 pcs.;
• milk 500 g;
• water 1 tbsp.

How to cook a “smart” pie:

1. Cut the butter into pieces and melt. But don't let it boil.
2. Heat the milk, up to 40-50 degrees. It should become warmer than room temperature.
3. Separate the yolks from the whites. Put the latter aside for now.
4. Grind the yolks with sugar. You can add a packet of vanillin.
5. Pour in the butter and mix well. Add a spoonful of water.
6. Sift the flour into a bowl with the eggs and butter. Mix well.
7. Pour in the milk. Mix thoroughly.
8. Turn on the stove to 180 degrees and leave to heat.
9. Beat the whites into a stiff foam. The more foam, the more filling the pie will have. You will learn how to beat egg whites correctly a little later.
10. Add the whites to the dough. This must be done carefully, in several parts, moving from top to bottom. Gently stirring the dough. The whites should remain foamy, but evenly distributed throughout the dough. The beauty of this dough is that it doesn’t have to be uniform. The consistency should be liquid, with pieces of egg foam. Therefore, I would call the pie “it will do.”
11. Pour the dough into a glass one-piece mold and place in the oven.
12. The pie takes about 30-35 minutes to prepare, depending on the stove. You can check for doneness by carefully poking it with a toothpick or fork. If the toothpick is dry - pie ready.
13. Even if the stove’s capabilities do not allow it to finish baking until fully cooked, pie it will still be delicious. There will be no raw dough left.
14. Dessert delicious both hot and cold.

How to beat egg whites correctly

In order for the whites to beat well and form a thick foam that will last for several hours, you need to know the following rules:

1. Proteins need a “fixer”. It can be a pinch of salt, table vinegar or lemon juice. Of course, 4-5 drops of liquid will be enough.
2. Beat egg whites only in dry and clean ceramic or glass containers. Foreign matter or water will ruin the foam.
3. Eggs for beating must be fresh. Old whites become watery and foam does not form. It is optimal to choose eggs laid 1-2 weeks ago.
4. It is best to beat the whites with a mixer or blender. It is very, very difficult to achieve such foam by hand, using a whisk. The mixer or blender must also be dry and clean.
5. When using a mixer, it is better to start beating at low speeds. Every 3 minutes increasing the rotation power.

Get to know the whipping process visually squirrel on video.

With other ideas for delicious and fast desserts can be found here.