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    You are in: Home / Recipes / Tarte a Bouillie (French Custard Pie) Recipe
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    Tarte a Bouillie (French Custard Pie)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Kim D.'s Note:

    This recipe was found in a New Orleans cookbook and is posted as a request. I haven't made it yet, but it looks delicious.

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    Serves: 8



    Units: US | Metric

    Sweet Dough Crust

    Custard Filling


    1. 1
      For crust, cream together sugar and shortening.
    2. 2
      Add beaten egg, flour, baking powder, nutmeg and salt.
    3. 3
      Knead slightly, then roll out dough on a floured surface to fit the size of your pie pan. (Crust will be thick)
    4. 4
      Place dough in pie pan and form it up the sides.
    5. 5
      Prick the bottom of the pie crust slightly with a forkfork.
    6. 6
      For filling, bring 2/3 cup milk to a boil.
    7. 7
      In a small bowl, combine 1/3 cup cold milk, beaten eggs, flour, sugar and salt.
    8. 8
      Slowly add the milk and egg mixture to the boiling milk and cook until thick.
    9. 9
      Remove from heat and add vanilla.
    10. 10
      Pour custard into crust and bake in a pre-heated oven at 400°F until brown.

    Ratings & Reviews:

    • on June 04, 2009


      First time I see a recipe like my grandmothers. They were both from along Bayou Lafourche, one upper from Labadieville and the other lower in Larose. You are right on with this recipe. One lil tip on how we do our pie. Leave the crust hanging over the edge and trim edge with a kinfe, lay your lattice, then fold over inward the crust over the custard and crimp (squeeze) the extra puckers about every inch. Not may people use nutmeg and add evaporated milk or condensed milk. This is the old fashioned way. With that nutmeg in it, no one can resist. Just don't make the mistake of making them as gifts if you don't want to make several batches every holiday!!!

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    • on November 12, 2006


      This review is for the custard filling only as I did not make the crust. I used Marie's Easy As Pie No Roll Crust instead. With these 2 recipes combined, making this pie was fast and easy, and delicious. 2/3 cup of milk boils really quickly, so I would suggest getting the flour mixture ready first. I will be making this again and again. Thank you for a new family favorite.

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    • on November 07, 2006

      OH MY !! I put a post out about a week ago looking for this !! I am SO excited ! A cajun couple opened a restaurant in my town and they make this !! Can not wait to try it !! I will post stars when I try it !! I know it will be great! THANKSSSSSSSSSSSS!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tarte a Bouillie (French Custard Pie)

    Serving Size: 1 (110 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 317.6
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 3.5 g
    Cholesterol 83.5 mg
    Sodium 142.9 mg
    Total Carbohydrate 46.9 g
    Dietary Fiber 0.7 g
    Sugars 25.3 g
    Protein 6.0 g

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