- 1/2 cup sugar
- 6 Tbsp all-purpose flour
- 1/4 tsp salt
- 2 1/2 cups low-fat milk
- 3 egg yolks
- 1 Tbsp butter
- 1 tsp vanilla
- 1 pre-baked pastry shell
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 3 egg whites
- 1/2 cup sugar
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 butter and vanilla; cool. Pour into baked pastry shell.
Place cream of tartar, salt, and egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn speed to 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 for 15 minutes or until lightly browned.
Yield: 8 servings
From: KitchenAid Stand Mixer instructions and recipes
Gray: This was a fun recipe, and it tasted OK, but was a little runny. I think I would probably do some more research into other recipes before attempting this pie again, but all-in-all I was pretty pleased with how it turned out. A couple of notes: I used 2 bowls for the stand mixer, and if you only have 1 make sure you wash it before beating the egg whites (no yolks with whites). I actually used 1 bowl for the crust and just mixed the yolks by hand. Everything else is pretty straight forward, except I wanted to mention for folks that have never made a custard, that when it says “stir constantly” Take that to heart or you will wind up with scrambled eggs or burnt milk.
Katie: Gray also made a homemade pie crust, which is always better than any pie shell you can buy at the store. This pie had a great flavor! We think that perhaps we didn’t cook it quite enough, as it was sorta runny, but it still tasted wonderful, so we didn’t mind too much. We were pleased with how the meringue looked on top, but realized after it cooled that you really need to spread the meringue all the way to the edges and make sure it’s touching the crust. After cooling, the meringue pulled away from the sides of the pie except where it was touching the crust. It was our first attempt at a cream pie, so hopefully the next one will turn out better.