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Berks County Potato Custard Pie
Author/Submitted by: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Servings: 1
Categories:
Custard-Pie
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Desserts
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Pies & Pastries
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Potatoes
Ingredients: 1
medium
Potato 2
tablespoons
Butter 3/4
cup
Sugar 2
Egg yolk 2
Egg white 1/2
Lemon,
juice of
1/2
Lemon,
grated rind of
1/2
cup
Milk
Pie crust
Directions:
Boil the potato and mash fine. Add the butter and sugar and stir to a creamy consistency. Let this mixture cool and then add the beaten egg yolks, the milk, lemon juice and rind. Mix together well and then fold in the stiffly beaten egg whites. Pour into a pie pan lined with crust and bake at 400-F about 25 minutes.
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