Berks County Potato Custard Pie

Potato custard pie is a Pennsylvania Dutch tradition that most people outside of Berks County have never heard of. Mashed potato blended with butter, sugar, egg yolks, milk, and lemon creates a filling that bakes into a silky, tangy custard with a texture somewhere between chess pie and lemon meringue.

The potato might sound odd in a dessert, but it’s the secret to this pie’s velvety smoothness. The starch from the mashed potato gives the custard a body and creaminess that eggs and milk alone can’t achieve. You won’t taste potato. What you’ll taste is a bright, lemony custard that’s lighter than it has any right to be.

That lightness comes from the whipped egg whites folded in at the end. They lift the filling so it bakes into a puffy, almost soufflé-like texture that settles slightly as it cools. Lemon juice and grated rind add a clean citrus note that keeps the sweetness in check.

Chef Tips

• Mash the potato very fine with no lumps. Any lumps will show up in the finished custard. A ricer or food mill works best.
• Let the potato-butter-sugar mixture cool before adding the egg yolks. Hot mixture will cook the yolks on contact.
• Fold the whipped egg whites in gently with a spatula to preserve their volume. The airy texture is what makes this pie special.
• The pie is done when the center is set but still has a slight jiggle. It firms up as it cools.

Variations

• Add a pinch of nutmeg to the filling for a warmer, spiced flavor.
• Top the cooled pie with sweetened whipped cream for a richer presentation.
• Use sweet potato instead of white potato for a different flavor with the same creamy texture.