Nostalgia Electrics PIE400 SERIES Instructions And Recipes Manual page 13

BLUEBERRY CREAM PIE
• 1 Cup White,
Granulated Sugar
• 2 Egg Yolks
• 2 Egg Whites
• 1 Tbsp. Quick-
Cooking Tapioca
• 1 Pinch Salt
• 1 Tbsp. Lemon
Juice
• ¼ Cup Milk
• 1 Qt. Fresh
Blueberries
• 1 Tbsp. All-
Purpose Flour
• 1 Tbsp. White,
Granulated Sugar
PECAN PIE
• 1 Cup Light
Brown Sugar
• ¼ Cup White,
Granulated Sugar
• ½ Cup Butter
• 2 Eggs
• 1 Tbsp. All-
Purpose Flour
• 1 Tbsp. Milk
• 1 Tsp. Pure
Vanilla Extract
• 1 Cup Chopped
Pecans
11
In a large bowl, whip egg yolks with an
electric mixer on high speed until pale.
Gradually add 1 cup sugar while mixing.
Mix until sugar has completely dissolved,
and the yolks are thick and pale. This
will take up to 15 minutes.
Mix in the tapioca, salt and lemon juice. Stir in the
milk, and then carefully fold in the blueberries.
In a large glass or metal bowl, whip
egg whites to stiff peaks. Fold egg
whites into the blueberry mixture.
Combine the remaining 1 Tbsp. of sugar with
the flour, and sprinkle into the bottom of the
unbaked pie crust. This will absorb extra
juice, and keep the pie from leaking.
Follow directions to cook mini pies
using your MINI PIE MAKER.
In a large bowl, beat eggs until foamy,
and stir in melted butter.
Stir in the brown sugar, white sugar
and the flour; mix well.
Add the milk, vanilla and nuts.
Follow directions to cook mini pies
using your MINI PIE MAKER.