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    You are in: Home / Recipes / Berks County Potato Custard Pie Recipe
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    Berks County Potato Custard Pie

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Molly53's Note:

    Thrifty and delicious. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Boil potato and mash.
    3. 3
      Add butter, sugar and salt; stir to a creamy consistency.
    4. 4
      Cool and add beaten egg yolks, milk, lemon juice and rind.
    5. 5
      Whip egg whites to stiff peaks; fold into batter.
    6. 6
      Pour into a pastry-lined pie pan and bake for about 25 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Berks County Potato Custard Pie

    Serving Size: 1 (104 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 348.1
     
    Calories from Fat 146
    41%
    Total Fat 16.2 g
    24%
    Saturated Fat 5.9 g
    29%
    Cholesterol 83.5 mg
    27%
    Sodium 267.0 mg
    11%
    Total Carbohydrate 46.2 g
    15%
    Dietary Fiber 1.9 g
    7%
    Sugars 25.5 g
    102%
    Protein 5.3 g
    10%

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