My Polka Dot Apron

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August 3, 2017 5:36 pm  #1

Custard Potato Pie (Irish)

Spotted this recipe over at the Old Farmers Almanac site a long time ago and had placed it at my old forum, so I decided to share it here. I haven't made it yet so I have no idea what it's like & can't review it yet.

It sounds more like a dessert than a main dish, which is what I thought it was when I first found it.

If someone makes it, let me know what you think.

•3 eggs
•2 cups half-and-half or light cream
•2 cups mashed potatoes (whipped smooth with no lumps)
•1 cup sugar
•1 teaspoon vanilla extract
•1/4 teaspoon salt
•1 tablespoon Irish whiskey, brandy, or sherry (optional)
•1 unbaked 10-inch deep-dish pie shell with high fluted edge
•Freshly grated nutmeg
•Toasted slivered almonds

Preheat the oven to 350°F. In a mixing bowl, beat the eggs slightly. Stir in the half-and-half or cream, potatoes, sugar, vanilla, salt, and liquor (if using). Beat well until smooth. Cover the fluted edge of the pie shell with aluminum foil to prevent overbrowning. Pour the filling into the shell and sprinkle with nutmeg. Place on the center rack of the oven and bake for 40 minutes. Remove the foil and bake for 15 to 18 minutes more, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle the almonds around the outer edge and dust with additional nutmeg. Serve at room temperature; store in the refrigerator.


A government which robs Peter to
pay Paul can always depend on
the support of Paul.
-- George Bernard Shaw

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