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      Title: Vermont Butternut Cream Pie
 Categories: American, Historical, Pies, Nuts
      Yield: 6 Servings
 
    2/3 c  Sour cream
      1 pn Soda
      1 c  Sugar
      2    Eggs; separated
      1 ts Flour
      1 pn Salt
      1 c  Butternut meats
 
  Add the pinch of soda to the sour cream. Cream egg yolks and sugar
  together then blend with sour cream. Stir in flour and salt, then
  butternut meats. Put mixture into an unbaked pie shell and bake
  until thickened.
  
  Beat egg whites with sugar and vanilla as desired to make a
  meringue; top pie with meringue and brown before serving.
  
  Recipe by Mrs. Ellery R. Purdy

  Recipe FROM: Out of Vermont Kitchens, 1939

  From: Dave Sacerdote
  Date: Aug 23, 1998
 
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