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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 / Desserts / Pies & Pastries / Potatoes

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

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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