This white potato pie recipe is a delicious custard pie with an odd main ingredient. Even though potatoes are probably the most popular food in our diets, we don’t think of using them in desserts. Well, we need to rethink that. When I was a little girl, a couple named Pete and Sarah lived down the street from my parents for a while. I don’t remember much about them other than they were very kind, very short, and Sarah made white potato pies. As I little girl I thought they were the best creation that a person could make in the kitchen, and I still think it’s a really great dessert. Sarah was the only person I have ever known who made them. The week of our wedding, she made a pie for me just out of the goodness of her heart. I might have shared a little bit of it, but I think I gobbled most of it up myself.
This week for some reason I thought about Sarah and her pies and thought it might be time that I try to make one myself. I found the recipe on Allrecipes and made it. I managed to share quite a bit of it with my husband, and I would be glad to share it with you. Since that’s impossible, I’m doing the next best thing – sharing the recipe with you. If you have any left over mashed potatoes (without pepper) from your Thanksgiving meal, this would be a great way to use them up. Enjoy!
WHITE POTATO PIE
2 potatoes, peeled and cooked
2/3 cup butter, melted
1 cup sugar
1/2 teaspoon baking powder
1/8 teaspoons salt
1/2 cup heavy whipping cream
1/2 cup milk
2 teaspoons lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
4 eggs, beaten
2 unbaked pie shells#
(#I used all of the mixture in just one pie shell because I like a thick pie.)
Heat oven to 350 degrees. Mash potatoes and put in a large bowl along with the butter. In a smaller bowl combine sugar, baking powder, nutmeg and salt. Add to potato mixture and stir. Add whipping cream, milk, zest, juice, vanilla and nutmeg. Mix well and then add beaten eggs and mix till combined. Divide into two pie shells and bake for 55 minutes or until the middle is set. Serve cold.
We will see you tomorrow with some great selections on our Seasons’ Saturday Selections.
Take care.
