Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 2 quarts | 40% cream |
| 6 | Egg whites |
| 2 tablespoons | Flour |
| ¼ teaspoon | Salt |
| 2 teaspoons | Vanilla |
| 1⅔ cup | 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 ~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.
From THE FLAVOR OF MAINE by Brownie Schrumpf. A culinary special published by The Bangor Daily News. @ 1976.
Shared by Robert Rostrup
Submitted By GAIL SHIPP On 02-23-95