| 1 | Hand beat egg whites until somewhat frothy. |
| 2 | Combine flour, sugar and salt and add to egg whites; beat until smooth, losing grainy look. |
| 3 | Add vanilla. |
| 4 | Beat again. |
| 5 | Add cream and stir until well blended. |
| 6 | 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. |
| 7 | Pour cream mixture into crust and bake in a very slow oven, 250 ~275 °F., for 4 hours. |
| 8 | It must not boil. |
| 9 | Best done the day before and allowed to set. |
| 10 | This cream pie, a fifth or sixth generation recipe, has a custard like texture and a delicious flavor. |
| 11 | A. |
| 12 | K. |
| 13 | (binx) gardner had the recipe from mrs. |
| 14 | Obadiah gardner, his mother, who had it from her mother and grandmother. |
| 15 | 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. |
| 16 | This is a large pie. |
| 17 | A small "sliver" of the pie makes a good dessert |
