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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A creamy, delicious pie from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. Ingredients:
1 pie crust (either storebought or your own recipe) |
1 pint heavy cream |
4 tablespoons sugar |
2 tablespoons flour |
1/8 teaspoon salt |
2 egg whites, slightly beaten |
whipped cream, lightly sweetened (for garnish) |
Directions:
1. Preheat oven to 400°F.
2. Line pie pan with pastry; bake until golden and cool.
3. Heat cream in a double boiler.
4. Mix sugar, flour and salt.
5. Pour hot cream over the mixture, stirring well.
6. Return to double boiler and cook until thickened, stirring constantly.
7. Remove from heat, add egg whites, pour into baked shell and bake for 15 minutes.
8. Chill and serve topped with whipped cream.
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