New England Cream Pie

Published December 1, 2004.

Make sure that you use a very deep pie plate in order to accommodate the full quart of cream. Although the original recipe may not have used eggs (my neighbor Jean is a bit secretive about the ingredients), it did call for farm-fresh unpasteurized cream which behaves quite differently from the store-bought stuff. Hence the addition of eggs. Make the slices small since this is a very rich pie. It is also on the tricky side so I don’t recommend it for novice bakers. Finally, make absolutely certain that your oven is properly calibrated - if your oven is off by 30 or 40 degrees, the recipe may not work properly. (Purchase a Taylor oven thermometer, the horizontal model, to check your oven -- see "where to shop - oven themometers".)


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