KitchenAid K45SSWH Instructions And Recipes Manual page 55

VANILLA CREAMPIE
cup sugm"
6 tableslmOnS oll-pml;ose
flour
ff teasl;OOnsalt
2_ cups low@_t milk
3 <gg,yolks
1 table_poon mmgm'ine
or butter
1 teaspoon I,mfill_
KitdwnAid B_ked
Pastry Shell
(seet)_ge 51)
Combine sugar, flour, and salt in heavy saucepan.
Add
milk and cook over medium heat tmtil
thickened, stirring constantly. Reduce heat to low.
Cook, covered, about 10 minutes longer, stirring
occasionally, get aside.
Place egg yolks in mixer bowl. Attach bowl and wire
whip to mixer. Turn to Speed 8 and whip about
1 miimte. Slowly stir small mnount 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 Past<,/Shell.
Meringue
ff teaSl;OOn cream of
tartar
ten,spoon _olt
3 egg !_gites
cup sugm"
Place cream of tartar, salt, and egg whites in mixer
bowl. Attach bowl and wire whip to mixer.
Gradually Ulrn to Speed 8 and whip about 1 minute,
or tmtil soft peaks form. Turn to Speed 4. Gradually
add sugar and whip about 1 minute, or tmtil stiff
peaks form.
Lightly pile nleringue on pie and spread to edge.
Bake at
325°F
for 1,5minutes, 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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