Tarte à la Bouille (Cream Custard Pie)
Description
Courtesy of Louisiana Sugar, by the Louisiana Cooperative Extension Service
Ingredients
Sweet Dough Pie Shells:
½ c. sugar
¼ c. butter
1 egg, beaten
2 t. vanilla
3 c. flour
2 t. baking powder
½ t. salt
½ c. milk
Filling:
1¼ c. sugar
6 T. flour
4 eggs, beaten
5 c. milk
4 t. vanilla
1 recipe Sweet Dough Pie Shells
Methods/steps
Sweet Dough Pie Shells:
Cream the sugar and butter together. Add the egg and vanilla, mixing well. Stir in the flour, baking powder, salt and milk. Roll out the dough and place it into 2 pie plates, reserving a small amount of dough. Cut the reserved dough into strips to place over the pies.
Filling:
Mix the sugar and flour together, then add the eggs. Bring the milk to a boil. Add a small amount of hot milk to the egg mixture, stirring well. Add the egg mixture to the milk in the pan and cook until thickened. Add the vanilla and cool slightly. Pour into the prepared pie shells and cover the custard with the reserved dough strips. Bake at 400° for 30 to 35 minutes.
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