Berks County Potato Custard Pie

Title:
Berks County Potato Custard Pie

Yield:
1 Servings

Categories:
Penndutch,
Pies




Ingredients:





     1    Med Potato


     2 tb Butter


   3/4 c  Sugar


     2    Egg yolk


     2    Egg white


   1/2    Lemon, juice of


   1/2    Lemon, grated rind of


   1/2 c  Milk


          *pastry






 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. Source: Pennsylvania Dutch Cook Book - Fine


 Old Recipes, Culinary Arts Press, 1936.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini