Berks County Potato Custard Pie
Yield
1 batchPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
potatoes
|
|
| 2 | tablespoons |
butter
|
|
| ¾ | cup |
sugar
|
|
| 2 | each |
egg yolks
|
*
|
| 2 | each |
egg whites
|
*
|
| ½ | each |
lemon
juice of |
|
| ½ | each |
lemon
grated rind of |
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
potatoes
|
|
| 3E+1 | ml |
butter
|
|
| 177 | ml |
sugar
|
|
| 2 | each |
egg yolks
|
*
|
| 2 | each |
egg whites
|
*
|
| 0.5 | each |
lemon
juice of |
|
| 0.5 | each |
lemon
grated rind of |
|
| 118 | ml |
milk
|
|
Directions
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.
