Prep 20 mins
Cook 30 mins
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.
- 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
- 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.
My Great Great Grandma is the one who invented the White Pie and my family is the own who owned Burton Cafe. Great PIE!
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.
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.