Binx Gardner's Cream Pie
This cream pie, a fifth or sixth generation recipe, has a custard like texture and a delicious flavor.
Yield
12 servingsPrep
10 minCook
4 hrsReady
24 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
cream
40% MF |
|
| 6 | each |
egg whites
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | teaspoons |
salt
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 ⅔ | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
cream
40% MF |
|
| 6 | each |
egg whites
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 394 | ml |
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 to 275℉ (140℃)., for 4 hours.
It must not boil.
Best done the day before and allowed to set.
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.
