Monday, February 20, 2012

Burton's White Pie

1 baked pie crust

3/4 cup sugar
1/2 cup cake flour
1 TBS cornstarch
pinch of salt
2 cups whole milk
1 tsp. vanilla
1/4 tsp. almond extract
1 TBS butter

2 egg whites
1/4 cup sugar

1 small carton whipping cream, whipped with 2 TBS sugar/or use a small container of Cool Whip
1/2 cup finely chopped pecans

Combine sugar, cake flour, corn starch and pinch of salt in saucepan. Add milk and cook over medium heat stirring constantly until thickened. Remove from heat and stir in vanilla and butter and almond extract. Set aside. Beat egg whites until soft peaks form then add sugar and beat to stiff peaks. Fold filling mixture into egg whites. It is ok if filling is still very warm. Pour into baked pie shell and chill. Top with whipped cream or Cool Whip, then sprinkle with nuts. Keep in refrigerator until ready to serve.