KitchenAid KSM50P, KP50PS manual Vanilla Cream Pie

Vanilla Cream Pie

1⁄2 cup sugar

6tablespoons all- purpose flour

1⁄4 teaspoon salt

21⁄2 cups low-fat milk

3 egg yolks

1tablespoon margarine or butter

1teaspoon vanilla

KitchenAid Baked Pastry Shell

(see page 39)

Meringue

1⁄4 teaspoon cream of tartar

1⁄8 teaspoon salt

3egg whites 1⁄2 cup sugar

Combine sugar, flour, and salt in heavy saucepan. Add milk and cook over medium heat until thickened, stirring constantly. Reduce heat to low. Cook, covered, about 10 minutes longer, stirring occasionally. Set aside.

Place egg yolks in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip about

1 minute. Slowly stir small amount of milk mixture into yolks. Add yolk mixture to saucepan. Cook over medium heat 3 to 4 minutes, stirring constantly. Remove from heat. Add margarine and vanilla; cool. Pour into Baked Pastry Shell.

to make Meringue, place cream of tartar, salt, and egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 8 and whip about 1 minute, or until soft peaks form. Turn to Speed 4. Gradually add sugar and whip about 1 minute, or until stiff peaks form.

Lightly pile Meringue on pie and spread to edge. Bake at 325°F for 15 minutes, or until lightly browned.

Yield: 8 servings.

Per serving (filling and crust): About 332 cal, 7 g pro, 47 g carb, 13 g fat, 86 mg chol, 297 mg sod.

Variations continued on next page.

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