Tarte a Bouillie (French Custard Pie)

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.

• Ready In: 45 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• Sweet Dough Crust

• 1⁄2 cup sugar
• 1⁄3 cup shortening
• 1  egg, beaten
• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 3⁄4 teaspoon nutmeg
• 1  pinch salt

• Custard Filling

• 1  cup milk, divided
• 2  eggs, beaten
• 3  tablespoons all-purpose flour
• 1⁄2 cup sugar
• 1⁄8 teaspoon salt
• 1  teaspoon pure vanilla extract

Directions

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