VANILLA CREAM PIE
1 cup sugar
1 tablespoon but-
6 tablespoons
ter or margarine
flour
i teaspoon vanilla
Salt
9-inch baked
2
1
/
2
cups milk
pie shell
3 eggs, separated
11
/
4
teaspoon cream of tartar
Mix ½ cup sugar, flour and
1/4
teaspoon salt
in heavy 2-quart saucepan. Add milk and
cook on medium heat until thickened, stir-
ring constantly. Lower heat, cover and cook
for 10 minutes longer, stirring occasionally.
Beat egg yolks until frothy. Slowly add a
small amount of milk mixture to yolks; re-
turn to pan and cook at medium heat for 3 to
4 minutes, stirring constantly. Remove from
heat; add butter and vanilla. Cool and pour
into baked pie shell.
Combine
1/8
teaspoon salt, cream of tartar
and egg whites in Bowl. Attach Bowl and
Whip. Gradually turn to Speed 8 and whip
until Soft Peaks form (see page 18), about 1
minute. Turn to Speed 4 and gradually add
remaining sugar; whip until Stiff Peaks
form, about 1 minute.
Pile meringue lightly on pie and spread to
edges. Bake at 325°F. for about 18 minutes.
Yield: One 9-inch pie
Chocolate Cream Pie
Follow recipe for Vanilla Cream Pie. Add 2
ounces ( squares) unsweetened chocolate,
melted, to filling with the butter and Vanilla.
P'roceed as directed.
Banana Cream Pie
Follow recipe for Vanilla Cream Pie. Slice 2
or 3 ripe bananas into pie shell before pour-
ing in filling. Proceed as directed.
Coconut Cream Pie
Follow recipe for Vanilla Cream Pie Add ½
cup flaked coconut to filling before pouring
into shell. Before baking. sprinkle meringue
with
1/4
cup flaked coconut. Proceed as
directed.
PUMPKIN PIE
2 eggs
1/4
teaspoon salt
1
/
2
cup brown sugar 1 cup milk
1
1
/
2
teaspoons
1
3
/
4
cups cooked,
cinnamon
mashed
1/4
teaspoon ginger
pumpkin
1/4
teaspoon
9-inch unbaked
nutmeg
pie shell
Place eggs in Bowl. Attach Bowl and Whip.
Gradually turn to Speed 6 and whip until
eggs are frothy, about 1 minute. Add sugar
gradually, then spices and salt; continue
whipping 45 seconds. Stop and scrape Bowl.
Turn to Speed 2 and gradually add milk,
about 30 seconds. Add pumpkin and whip
until combined, about 1 minute. Stop.
Pour mixture into unbaked pie shell. Bake at
450°F. for 10 minutes, then reduce to 350°F.
and bake 30 to 35 minutes.
Yield: One 9-inch pie
LEMON CHIFFON PIE
1 tablespoon plain
1 teaspoon grated
gelatine
lemon rind
11
/
4
cup cold water
1 cup sugar
4 eggs, separated
9-inch baked pie
1
/
8
teaspoon salt
shell
1/3
cup lemon juice
Soften gelatine in cld water. Place egg
yolks in Bowl. Attach Bowl and Whip.
Gradually turn to Speed 6 and whip until
thick and lemon-colored, about 1 minute.
Add salt, lemon juice and rind; gradually
add half of the sugar and continue whipping
about 30 seconds. Stop.
-
Pour mixture into saucepan and cook on
low heat until thickened, stirring constantly.
Remove from heat; add softened gelatine,
and stir until dissolved. Cool.
Wash and dry Bowl and Whip thoroughly.
Place egg whites in Bowl. Attach Bowl and
Whip. Turn gradually to Speed 8 and whip
to Soft Peak stage (see page 18), about ½ to 1
minute. Turn to Speed 4 and gradually add
remaining sugar; whip 15 seconds longer.
Stop.
Add cooled custard mixture. Turn to Speed
4 and whip about 30 seconds. Stop and
scrape Bowl, turning mixture over 3 or 4
times.
Pour into baked pie shell; place in refrig-
e?tor and chill until firm. Serve topped
with whipped cream, if desired.
Yield: One 9-inch pie
21
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