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Vanilla Cream Pie
1
⁄2 cup sugar
6 tablespoons all-
purpose flour
1
⁄4 teaspoon salt
2
1
⁄2 cups low-fat milk
3 egg yolks
1 tablespoon
margarine or butter
1 teaspoon vanilla
KitchenAid Baked
Pastry Shell
(see “KitchenAid
Pie Pastry” recipe)
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.
Meringue
1
⁄4 teaspoon cream of
tartar
1
⁄8 teaspoon salt
3 egg whites
1
⁄2 cup sugar
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 protein, 47 g carb, 13 g fat, 86 mg chol,
297 mg sodium.
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