Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 17. One of the earliest known cookbooks by an African American author.
This historic custard pie relies on egg white proteins to set the filling without yolks. The cream provides fat for richness while the egg whites coagulate at around 140-150°F, creating structure. Lemon juice adds acidity that both flavors the filling and helps stabilize the egg white proteins, preventing them from becoming rubbery. The sugar raises the coagulation temperature slightly, giving you a wider window to achieve a creamy, not curdled, texture.
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Mix ingredients together
Bake with a rich under crust
The pie crust can be prepared, rolled, fitted into the pan, and refrigerated up to 2 days ahead, or frozen for up to 1 month. The filling should be made fresh and baked the day of serving for best texture.
Store leftover pie covered loosely with plastic wrap in the refrigerator for up to 2 days. The custard will weep slightly as it sits. Serve chilled or at room temperature; do not reheat as this will cause the delicate custard to break.
