White Potato Custard Pie
A rich, creamy custard pie featuring riced potatoes, orange zest, and vanilla, offering a unique, comforting dessert perfect for family gatherings or special occasions.
Ingredients
Instructions
- Cream the riced potatoes, melted butter, sugar, and egg yolks; add milk gradually.
- Beat egg whites separately until stiff peaks form.
- Fold the beaten egg whites into the potato mixture gently.
- Pour the mixture into unbaked pie crusts.
- Preheat the oven to 425°F.
- Bake the pies for 10 minutes or until golden brown.
- Reduce oven temperature to 325°F and continue baking for about 20 minutes, or until the filling is completely set but still slightly wiggles.
- Remove from the oven and let cool slightly before serving.
Tips & Substitutions
For a smoother texture, ensure the riced potatoes are well-mashed and free of lumps. If you want to reduce the sugar, consider using a natural sweetener like honey or maple syrup. Instead of butternut vanilla, you can use regular vanilla extract for a similar flavor profile. For added depth, a pinch of nutmeg can complement the orange rind beautifully.
Serving Suggestions
Serve the pie slightly warm or at room temperature, topped with a dollop of whipped cream for added richness. It pairs beautifully with a fresh fruit salad or a scoop of vanilla ice cream. For a delightful brunch, consider serving it alongside Overnight Sweet Rolls.
Storage & Reheating
Store leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 325°F for about 10-15 minutes until warmed through. Avoid microwaving as it may make the custard rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of White Potato Custard Pie contains roughly 317 calories, with 5g protein, 55g carbohydrates, and 9g fat. It is a good source of vitamin C (16% of the Daily Value), potassium (15% of the Daily Value), and protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweet potatoes instead of white potatoes?
Yes, sweet potatoes can be used for a different flavor and added sweetness. Just ensure to adjust the sugar accordingly, as sweet potatoes are naturally sweeter than white potatoes.
What type of pie crust should I use?
A traditional flaky pie crust works best for this custard pie. You can use a store-bought crust for convenience or make a homemade crust for a fresher taste. Gluten-free crusts are also a great option if needed.
Is this recipe suitable for freezing?
Yes, you can freeze the baked pie for up to 2 months. Allow it to cool completely before wrapping it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).