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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 page 43)
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
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.
* Wire Whip sold separately for model K4SS.
VARIATIONS
Chocolate Cream Pie
Add 2 squares (1 oz. each) melted, unsweetened
chocolate to filling along with margarine and vanilla.
Proceed as directed above.
Per serving (filling and crust): About 368 cal,
8 g pro, 49 g carb, 16 g fat, 86 mg chol,
298 mg sod.
Banana Cream Pie
Slice 2 or 3 ripe bananas into pastry shell before adding
filling. Proceed as directed above.
Per serving (filling and crust): About 359 cal,
8 g pro, 54 g carb, 13 g fat, 86 mg chol,
298 mg sod.
Coconut Cream Pie
Add
1
⁄2 cup flaked coconut to filling before adding to
pastry shell. Before baking, sprinkle
1
⁄4 cup flaked coconut
on meringue. Proceed as directed above.
Per serving (filling and crust): About 376 cal,
8 g pro, 51 g carb, 16 g fat, 86 mg chol,
320 mg sod.