Berks County Potato Custard Pie |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Thrifty and delicious. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 medium potato |
2 tablespoons butter (no substitutions) |
3/4 cup sugar |
1/8 teaspoon salt |
2 eggs, separated |
1/2 cup milk |
1/2 lemon, juice and zest of |
1 pie crust (either storebought or your own recipe) |
Directions:
1. Preheat oven to 400°F.
2. Boil potato and mash.
3. Add butter, sugar and salt; stir to a creamy consistency.
4. Cool and add beaten egg yolks, milk, lemon juice and rind.
5. Whip egg whites to stiff peaks; fold into batter.
6. Pour into a pastry-lined pie pan and bake for about 25 minutes.
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