White Pie
"In southern IL Burton's Cafe is famous for their White Pie. This is my attempt to replicate it. White vanilla can be found wherever cake decorating supplies are sold and in many kitchen specialty shops. Prep and cook times do not include pie crust. Cook time is chill time."
photo by Jeff M.
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
1 9inch pie
- Serves:
- 6
ingredients
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 1 cup sugar
- 1 dash salt
- 4 egg whites
- 2 cups milk
- 2 tablespoons butter
- 2 teaspoons white vanilla
- 1⁄4 teaspoon almond extract
- 1 9 inch pie shell, baked
- 2 cups fat-free whipped topping
- 2 tablespoons ground almonds
directions
- In a saucepan cook flour, cornstarch, sugar, salt,egg whites and milk until bubbling, stirring constantly; continue to cook and stir another 3 minutes.
- Remove from heat and add butter, white vanilla and almond extract, stir.
- Lay plastic wrap on pudding surface and allow to cool; pour into cool pie shell and chill, again covering surface with plastic wrap.
- When ready to serve top with whipped topping and sprinkle with ground almonds.
Questions & Replies
-
I've used the "original" recipe for years and the filling always runs out all over the plate no matter what I do. Do this version fix that? Fluffy like the original Burtons?
Reviews
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My Great Aunt Ruth Burton would be rolling over in her grave. Not only are the portions and ingredients wrong, but the preparation is wrong too. This is a family recipe, handed down from one generation to the next. We all know what goes into it and how it's made. One glaring mistake is the addition of almonds and almond extract. The pie never had it and never will.
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My Great Great Grandma is the one who invented the White Pie and my family is the own who owned Burton Cafe. Great PIE! -
Wow! I made this because it sounded so different, but man did my family love it. My husband found this pie to be especially "uneven", requiring multiple trips to the fridge to "even" the edges. Wonderful, wonderful recipe. -
I agree with Steve M. -- Ms. Ruth would hate this recipe. I have a "copy" of the original and this is not at all like the pie served ate Burton's cafe. The only thing it that it is "white". -
This came out so good. I followed the directions. I didn't have the nuts so I didn't sprinkle anything on top. It still was delicious. It held its shape after it was cut instead of the filling spreading out onto the plate. My husband and son says this is a keeper.
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
