| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Pies/pastry | 12 | Servings | |
INGREDIENTS
| 2 | qt | 40% cream |
| 6 | Egg whites | |
| 2 | tb | Flour |
| 1/4 | ts | Salt |
| 2 | ts | Vanilla |
| 1 2/3 | c | Sugar |
INSTRUCTIONS
: Hand beat egg whites until somewhat frothy. Combine flour, sugar and salt and add to egg whites; beat until smooth, losing grainy look. Add vanilla. Beat again. Add cream and stir until well blended. Have ready a baking dish, Pyrex or deep metal pan (milk pan) lined with a short pastry which has been chilled in refrigerator for some time. Pour cream mixture into crust and bake in a very slow oven, 250 ~275 degrees F., for 4 hours. It must not boil. Best done the day before and allowed to set. : This cream pie, a fifth or sixth generation recipe, has a custard like texture and a delicious flavor. A. K. (Binx) Gardner had the recipe from Mrs. Obadiah Gardner, his mother, who had it from her mother and grandmother. The pie is cooked in a very slow oven for 4 hours and allowed to set for at least another day before it is served. This is a large pie. A small "sliver" of the pie makes a good dessert. Posted to MM-Recipes Digest V3 #246 Date: Sun, 8 Sep 1996 23:50:46 -0400 From: BobbieB1@aol.com
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