Vanilla Cream Pie
Prep: 20 min
Cook: 240 min
Total: 260 min
Serves: 8
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Old-fashioned and unapologetically rich, this cream pie is a study in patience and reward. Whipped cream, beaten egg whites, sugar, and pure vanilla are poured into a chilled pastry shell and baked low and slow for hours until the custard sets into a silky, delicate slice. Best made the day before, it's a nostalgic dessert that rewards a little planning with something genuinely special.
Ingredients
Ingredients
- 2 qts 40% Cream
- 6 - Egg Whites
- 2 Tbsp All-Purpose Flour
- 1/4 Tsp Salt
- 2 Tsp Vanilla
- 1 2/3 Cups White Sugar
Directions
Directions
- 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.
Nutrition
Per serving · 8 servingsCalories
485
Fat
36 g
Saturated fat
23 g
Carbohydrates
38 g
Sugar
30 g
Fiber
0 g
Protein
6 g
Sodium
150 mg
Cholesterol
186 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 qts 40% Cream
- 6 - Egg Whites
- 2 Tbsp All-Purpose Flour
- 1/4 Tsp Salt
- 2 Tsp Vanilla
- 1 2/3 Cups White Sugar
