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Potato Custard Pie

Author/Submitted by:
Servings: 6
Categories: Custard-Pie / Desserts / Pies & Pastries

    david day (hgsk65a)
1    potato, med. size, idaho
2  tb  butter
3/4  c  sugar
1/8  t  salt
2    eggs, separated
1/2  c  milk
1/2    lemon juice and rind, grated
1    pie shell, 9-inch

Boil potato and mash. Add butter, sugar and salt; stir to a creamy consistency. Cool and add beaten egg yolks, milk, juice of 1/2 lemon and grated rind of 1/2 lemon. Mix together well and fold in stiffly-beaten egg whites. Pour into a pie pan lined with pastry and bake in a hot oven (400 degrees) about 25 minutes. From The United States Regional Cook Book, copyright 1947. (Pennsylvania Dutch) By "Lloyd A. Carver" <> on Jan 5, 1996

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