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Binx Gardner's Cream Pie


This cream pie, a fifth or sixth generation recipe, has a custard like texture and a delicious flavor.













Trans-fat Free, Low Sodium


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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 27052% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 81mg 3%
Total Carbohydrate 11g 11%
Dietary Fiber 0g 0%
Sugars g
Protein 5g
Vitamin A 10% Vitamin C 1%
Calcium 8% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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