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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Am Pastry Flour |
| 4 Esslöffel | Unrefined vegetable oil |
| 3 Esslöffel | water cold |
| 2 Tasse | Milk Or- soymilk (plain or flavored) |
| 1/2 Tasse | Honey or other syrup |
| 3 | egg yolks |
| 1 Esslöffel | vanilla |
| 1/4 Tasse | Arrowroot powder Or- corn starch |
| 1 Esslöffel | water cold |
| 3 | Egg whites beaten until peaks form (beat while pudding is cooling) |
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Crust: Mix all ingredients. Roll out between wax paper, place in 9" pie pan, poke bottom of crust a few times with a fork, and bake at 350 F. for 10-15 minutes.
Filling: Combine all ingredients except egg whites in a deep saucepan. Beat until thoroughly blended and all powder is dissolved. Cook over medium heat, stirring constantly until mixture begins to thicken. Lower heat and continue stirring and cooking until mixture is very thick. A wire whisk works well and helps keep lumps from forming. Set pudding off heat and let partially cool while preparing the egg whites. Pour pudding into cooled crust. Top with stiffly beaten egg whites. Bake at 350 F. until whites begin to brown, about 15 minutes. Cool.
Peanut Butter Cream Pie (add to above recipe): Stir 1/2 to 3/4 cup Am Peanut Butter into liquids before cooking.
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
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