Cream Pie
/ 2116Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 2 | tablespoon | Flour |
Flour
Flour is a powdery substance made by grinding grains, seeds, or roots. It's a staple in baking and cooking, acting as a binding agent and providing structure and texture to dishes.
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In taste, flour |
|
| 1 2/3 | cup | Sugar |
Sugar
Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts.
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There are different types of sugar, |
|
| 1/4 | teaspoon | Salt |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
|
| 6 | each | Egg whites | ||
| 2 | quart | Heavy Whipping Cream | ||
| 2 | teaspoon | Vanilla |
Vanilla
Vanilla is the fruit of an orchid plant. Each hand-pollinated flower becomes a long slender pod or bean which is picked while still green. It undergoes a curing and drying process during which
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|
|
| 10 | inch | Pie Crust » x1 |
Pie Crust
Pie crusts are the base and sometimes the top of a pie. They're made from a dough that typically includes flour, ice cold fat, like butter, shortening, or lard, water, and sometimes sugar
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|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 30 Minutes | 4 Hours | 4 hours 30 minutes |
Directions:
Source: Preheat oven to 250°F / 130°C / Gas Mark 1/2
- Chill your pie crust in the refrigerator for at least 1/2 hour.
1. Combine flour, sugar and salt. Set aside.
2. Beat the egg whites until somewhat frothy.
3. Add the flour mixture to the egg whites. Beat until smooth.
4. Add vanilla. Beat again.
5. Add cream and stir until well blended and the sugar has dissolved.
6. Have your pie crust ready.
7. Pour cream mixture into crust and bake in a very slow 250°F oven for 4 hours.
8. Let it cool on the counter so the filling sets up.
9. This pie is best refrigerated and served the next day, if you can wait :)
Submitted by Ava W.
| April 2nd, 2024
See all of Ava W.'s Recipes.
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