Berks County Potato Custard Pie
Yield: 1 Servings
Categories: Penndutch, Pies
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.