Berks County Potato Custard Pie

  • 1 md Potato
  • 2 Tbsp 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
  • Pastry image placeholder

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.

Servings: 2
Source: Pennsylvania Dutch Cook Book
Submitted by: Recipe Group Member