Whipped Cream Pie Recipe of the year 1887
Posted by Warren
Makes one 9-inch pie, single crust, cream filling
White House Cook Book, by Fanny Lemira Gillette, 1887
This whipped cream pie is fast and simple to make. It is great for a hot summer day. And did I say refreshing as well.
Fresh whipped cream is so easy and quick to make that there is no reason to use store brought stuff in a can.
Whipped Cream Pie Recipe
White House Cook Book, by Fanny Lemira Gillette, 1887
WHIPPED CREAM PIE.
Line a pie-plate with a rich crust, and bake quickly in a hot oven. When done, spread with a thin layer of jelly or jam, then whip one cupful of thick sweet cream until it is as light as possible; sweeten with powdered sugar and flavor with vanilla; spread over the jelly or jam; set the cream where it will get very cold before whipping.
A Cookbook with vintage pie recipes
This is one of America’s most enduring cookbooks. It was in print, under varying names and guises, for fifty some years and has been reprinted, in full or in part, throughout the 20th century.
Early editions were printed on poor quality paper and so have not survived in easily usable form which makes them rare to find.
This cookbook is the first edition.
It contains a frontispiece photograph of the wife’s of the President of the United States, a tradition that continued for much of the life of this cookbook.
Whipped Cream Pie Recipe – Old Fashioned of 1887
—Ingredients and instructions are not the actual vintage recipe but is provided for reference purposes.
Pastry dough – single crust
1 1/2 cups unbleached all-purpose flour
2 tablespoons sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter
1/4 cup ice cold water
1 teaspoon cold canola oil
Filling
1 cup heavy whipped cream
2 to 3 tablespoons confectioners sugar
Directions
1. Prepare the pastry: Roll the pastry and line a 9-inch pie plate with the bottom crust. Chill the pastry and partial-bake.
2.Chill the mixing bowl in the refrigerator for at least 15 minutes.
3. Pour the cream into the chilled bowl.
4. Starting on medium speed, beat the cream until it starts to thicken.
5. Increase the speed to high and beat until the cream holds soft peaks.
6. Add the sugar and beat until it is stiff.
Do not over beat. If you do the whipped cream will get grainy.
7. Cover with plastic wrap and refrigerate until needed, but not for many hours.
8. Layer the jam and top with whipped cream.
Whipped Cream Pie Success
Do not skip the part chilling the bowl in te refregerator. This will speed up the process on warm days.
If the whipped cream sits for a long time in the refrigerator, it may start to separate. Whick it a little before serving if it does.
