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Vanilla Cream Pie
1
⁄2 cup (125 mL) sugar
6 tablespoons (90 mL)
all-purpose flour
1
⁄4
teaspoon (1 mL) salt
2
1
⁄2 cups (625 mL)
low-fat milk
3 egg yolks
1 tablespoon (15 mL)
margarine or butter
1 teaspoon (5 mL)
vanilla
KitchenAid Baked
Pastry Shell
(see page 41)
Meringue
1
⁄4 teaspoon (1 mL)
cream of tartar
1
⁄8 teaspoon (.5 mL) salt
3 egg whites
1
⁄2 cup (125 mL) 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 (160°C) 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.