Ingredients:
2 Quart(s) 40% cream
6 Egg whites
2 Tablespoon(s) Flour
1/4 Teaspoon(s) Salt
2 Teaspoon(s) Vanilla
1 2/3 Cup(s) Sugar |
Directions: : 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.
|
