Jeff Davis Pie
- 1Âľ cups sugar
- 1 tablespoon all-purpose flour
- ½ cup (1 stick) butter, at room temperature
- 1 cup heavy cream
- 2 large whole eggs
- 4 large eggs, separated
- ÂĽ teaspoon freshly grated nutmeg
- ÂĽ teaspoon salt
- One 9-inch baked pie shell
Instructions:
Translucent would be a truer description, but a pie named “translucent” hasn’t the appeal or glamour of one called “transparent.”
- Preheat the oven to 325° F.
- Combine 1ÂĽ cups of the sugar, the flour, and butter in the top of a double boiler. Whisk in the cream, 2 whole eggs, 4 egg yolks, nutmeg, and salt. Set over simmering water and cook and stir for about 10 minutes or until as thick and smooth as custard sauce. Set off the heat.
- Beat the 4 egg whites with the remaining ½ cup sugar in a large electric mixer bowl at high speed for 2 to 3 minutes or until thick and silvery. Because of the high percentage of sugar, the whites will not whip into a meringue. Gently but thoroughly fold the beaten whites into the custard until no streaks of white or yellow remain.
- Pour the custard into the pie shell, set the pie onto a baking sheet, and bake on the middle oven shelf for 35 to 40 minutes or until puffed and as brown as caramel.
- Cool the pie to room temperature on a wire rack, then cover loosely with plastic food wrap and refrigerate for an hour or more until firm.
- Cut into slim wedges and serve.
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