Creamy White Potato Custard Pie
Indulge in this delightful Creamy White Potato Custard Pie, a unique twist on traditional dessert pies. This pie features a velvety filling made from unseasoned mashed potatoes, sugar, and creamy evaporated milk, enriched with sweet hints of vanilla and lemon. Baked to perfection, this pie is not only a comforting dessert but also a conversation starter at any gathering. Ideal for holiday feasts or any time you want to impress your guests with something different!
8
Servings
300
Calories
9
Ingredients
Ingredients
mashed potatoes
1 1/2 cups (unseasoned)
sugar
1 cup
vanilla extract
1 teaspoon
lemon extract
1 teaspoon
evaporated milk
6 ounces (canned)
whole milk
2 ounces
eggs
3 (slightly beaten)
nutmeg
to taste (freshly grated)
9-inch pie crust
1 (unbaked)
Instructions
1
Preheat your oven to 400 degrees F (200 degrees C).
2
In a large mixing bowl, combine the warm, unseasoned mashed potatoes with sugar, vanilla extract, lemon extract, and both types of milk. Stir until the mixture is smooth and well-blended.
3
Gently fold in the slightly beaten eggs until fully incorporated. Be careful not to overmix.
4
Pour the filling into the unbaked 9-inch pie crust, ensuring an even distribution.
5
Sprinkle freshly grated nutmeg generously on top to add aromatic flavor.
6
Bake the pie in the preheated oven for about 1 hour, or until a knife inserted into the center comes out clean.
7
Allow the pie to cool before serving to set the custard filling.
Nutrition Information
14g
Fat
41g
Carbs
5.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Creamy White Potato Custard Pie?
It is a unique dessert pie with a velvety filling made from unseasoned mashed potatoes, sugar, and milk, flavored with vanilla and lemon.
Does this pie taste like mashed potatoes?
No, the potatoes provide a creamy texture while the sugar, vanilla, and lemon extracts create a sweet, custard-like flavor profile.
What kind of potatoes should I use?
You should use white potatoes that have been boiled and mashed until smooth without any added salt, butter, or seasonings.
Can I use leftover mashed potatoes?
Only if they are completely unseasoned. Potatoes with garlic, salt, or pepper will ruin the sweet flavor of the pie.
How many servings does this recipe provide?
This recipe makes 8 servings.
What is the baking temperature for this pie?
The pie should be baked in a preheated oven at 400 degrees F (200 degrees C).
How long does the pie need to bake?
The baking time is approximately 1 hour.
How do I know when the custard pie is done?
The pie is done when a knife inserted into the center comes out clean.
Should I pre-bake the pie crust?
No, this recipe calls for an unbaked 9-inch pie crust.
What size pie crust is required?
A standard 9-inch pie crust is the correct size for this filling.
Can I use frozen pie crust?
Yes, a frozen 9-inch unbaked crust will work perfectly.
What types of milk are used in the filling?
The recipe uses a combination of 6 ounces of evaporated milk and 2 ounces of whole milk.
Why is lemon extract used in a potato pie?
Lemon extract adds a bright, subtle citrus note that enhances the sweetness and complements the vanilla.
How many eggs are needed for the filling?
The recipe requires 3 eggs, which should be slightly beaten before being added.
What is the purpose of the nutmeg?
Nutmeg is sprinkled on top to provide an aromatic flavor and a classic custard appearance.
Should the pie be served hot or cold?
The pie should be allowed to cool completely before serving so the custard filling has time to set.
How many calories are in one slice?
Each of the 8 servings contains approximately 300 calories.
What is the fat content of this pie?
There are 14 grams of fat per serving.
How much protein is in a serving?
Each slice contains 5.5 grams of protein.
Are there many carbohydrates in this dessert?
Yes, there are 41 grams of carbohydrates per serving.
How should I store leftovers?
Store any leftover pie in the refrigerator, covered, to maintain freshness.
Is this pie suitable for holiday gatherings?
Yes, it is a great conversation starter and a unique alternative to traditional holiday pies like pumpkin or sweet potato.
Can I use a hand mixer for the filling?
You can use a mixer to ensure the potatoes are smooth, but be careful to fold the eggs in gently by hand.
What texture can I expect from the filling?
The texture is velvety, smooth, and very similar to a dense custard or a traditional sweet potato pie.
Is this recipe considered comfort food?
Yes, its creamy texture and warm spices make it a very comforting dessert.
Can I substitute the lemon extract?
You can use extra vanilla or orange extract, but lemon provides the traditional flavor profile for this specific recipe.
What if I don't have fresh nutmeg?
You can use pre-ground nutmeg, though freshly grated nutmeg offers a stronger aroma.
Is the mashed potato measurement before or after mashing?
The recipe calls for 1 1/2 cups of already mashed potatoes.
Can I make this pie dairy-free?
You would need to find suitable dairy-free substitutes for both the evaporated milk and whole milk, which may affect the final texture.
Why must the eggs be folded in?
Folding them in gently prevents over-incorporating air, which helps maintain the dense, velvety custard consistency.