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2 qt 40% cream 1/4 ts Salt
6 Egg whites 2 ts Vanilla
2 tb Flour 1 2/3 c 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
Yields
12 servings
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