White Pie! A delicious, creamy pie topped with whipped topping. Perfect for a summer cookout or a holiday gathering!
Hi there, everyone! I am super excited to be blogging again. I’m sorry I have been absent. We are officially settled in Louisville and are starting to feel at home. Moving is such hard work! I hope we don’t move again for a long time.
Since today is the official kickoff of summer I thought it would be great to share my favorite pie recipe with you. I love white pie and this recipe is the BEST! Like, sneak out of bed in the middle of the night just to quietly take a couple of bites without waking your husband good. AHEM! Not that I’ve ever done such a thing!
I know some people have never heard of white pie. It’s definitely not as popular as apple, pumpkin or strawberry. However, once people try it they will love it and you for introducing such deliciousness into their life. This pie was one of the very first pies I ever made and it was a huge hit. I wasn’t married at the time so I was still living in my mom’s house and I remember my family loving it. I even made another one a couple of days later for my aunts and grandparents.
In this recipe you’re supposed to let the flour/sugar mixture cool before adding to the egg mixture. It is very important that you let it completely cool; otherwise, it could cause the eggs to scramble and that does not make for a good texture in white pie.
White pie needs to chill for several hours before serving. It truly is best when it’s served chilled.
I used this pie crust recipe to make the white pie.
I hope you all have a great Memorial Day and check back for more recipes. I’ve got some more great things coming up. Also, you can follow me on Facebook, Twitter,Instagram and Pinterest so you don’t miss a recipe!
- 2 cups milk (I used whole milk)
- 1 tablespoon margarine
- 1/2 cup cake flour
- 1 cup sugar
- 1 teaspoon. vanilla
- 1 pie shell (baked)
- Whipped topping
- 2 egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- Combine the milk, margarine, cake flour, sugar and vanilla in a medium saucepan and cook ingredients together over low heat until thickened; cool completely.
- Beat egg whites and cream of tartar on highest speed until stiff peaks form.
- Gradually add sugar while mixing.
- Fold egg whites into cooled filling.
- Pour into a baked 9 inch pie crust.
- Top with whipped topping (homemade or Cool Whip) and sprinkle with nuts, if desired.
- Refrigerate at least 3 hours before serving.
- I remove the sugar/flour mixture from the saucepan and pour into a heatproof safe bowl to help it "cool" quicker.