Berks County Potato Custard Pie

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

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1  medium potato
• 2  tablespoons butter (no substitutions)
• 3⁄4 cup sugar
• 1⁄8 teaspoon salt
• 2  eggs, separated
• 1⁄2 cup milk
• 1⁄2 lemon, juice and zest of
• 1  pie crust (either storebought or your own recipe)

Directions

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