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Enjoy this recipe from All-Time-Favorite Recipes from Virginia Cooks.
Submitted by: Tina Goodpasture from Meadowview, VA
1 c. half-and-half
1 c. whipping cream
1/2 c. sugar
1/2 t. salt
2 T. plus 1/2 t. all-purpose flour
1 t. vanilla extract
2 egg whites
9-inch pie crust, unbaked
Optional: whipped topping, nutmeg to taste
In a saucepan, combine half-and-half and whipping cream. Warm slightly over low heat; remove from heat. Whisk in sugar, salt and flour. Add vanilla; set aside. In a bowl, beat egg whites with an electric mixer on medium-high speed until stiff peaks form. Fold egg whites into half-and-half mixture; pour mixture into unbaked pie crust. Bake at 350 degrees for 45 minutes, or until filling is partly set but still a little shaky in the center. Cool completely before slicing. If desired, dollop individual slices with whipped topping; dust with nutmeg. Serves 8. | |
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In a saucepan, combine half-and-half and whipping cream. Warm slightly over low heat; remove from heat. Whisk in sugar, salt and flour. Add vanilla; set aside. In a bowl, beat egg whites with an electric mixer on medium-high speed until stiff peaks form. Fold egg whites into half-and-half mixture; pour mixture into unbaked pie crust. Bake at 350 degrees for 45 minutes, or until filling is partly set but still a little shaky in the center. Cool completely before slicing. If desired, dollop individual slices with whipped topping; dust with nutmeg. Serves 8. |
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