Tarte a La Bouile (Custard Pie)

"this is an old cajun recipe for a custard based pie. The pie shell is almost like a sugar cookie. The evaporated milk sets it apart from most custard pies on this site. We also just make the custard and use it as filling and frosting for a cake. it takes a lot of stirring to get the custard right, but it's worth it. Once you read the ingredients you will realize this is not for you folks on a diet."
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Ready In:
2hrs 40mins
2 pies




  • Combine 1 1/4 cups of the sugar and all the cornstarch in a mixing bowl.
  • In another bowl, whisk together the milk, evaporated milk and egg yolks. Slowly add the milk mixture to the sugar mixture and blend. Pour this into a heavy bottomed pot and cook on medium heat stirring constantly until it thickens. (it normally takes me about 30 minutes).
  • Remove it from the heat and add 1/4 cup of butter and 1 teaspoon of vanilla. Stir it until the butter melts and set it aside to cool.
  • To make the dough, combine the remaining 1 cup of butter, the remaining 1 1/2 cups of sugar, the whole egg, the remaining teaspoon vanilla the almond flavoring the flour and baking soda in a large bowl. Stir until the dough comes together. Cover and refrigerate for 1 hour. (this is normally a very loose dough, add more flour if you'd like).
  • Preheat your oven to 350.
  • Divide the dough in half for your two pies. roll one half out to no thicker than 1/4". Press the dough into 2 greased and floured pie pans. (Depending how thick you roll the dough, i usually have enough left for some lattice on top the pie. If you only make one pie you will have plenty dough left for lattice).
  • Puncture the bottom of the pie crust with a fork a few times and pre-bake for about 10 minutes (this step was never in the original recipe but i do it every time).
  • Pour the cooled custard into the pie pan and cover with the lattice if you like.
  • Bake until the crust is lightly browned, about 30 minutes, and cool before slicing.

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<p>I was born and raised deep in south louisiana, and come from a long line of cajun cooks. Due to the modern lifestyle of work and more work, i am getting a late start embracing my ability to create some of the wonderful dishes this area is known for. I now try to dedicate a lot more time to my cooking, and im enjoying it. So as my grandma always said first you start with a roux</p>
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