Maman Percle's Tarte-a-la-bouillie

A custard pie recipe handed down through many generations of our family

4 eggs
1/4 cup milk
2 cups sugar
1/2 cup butter
1 tablespoon baking powder
1 tablespoon Crisco
1 teaspoon baking soda
4 cups flour
1/4 teaspoon nutmeg
2 teaspoons vanilla
pinch of salt

Vanilla Custard:
1/2 cup flour
2/3 cup sugar
1/4 teaspoon salt
4 cups milk
2 tablespoons vanilla
1/2 teaspoon nutmeg (optional)
2 tablespoons butter

Cream butter, Crisco, and sugar. Add egg and vanilla. Then mix together dry ingredients. Add dry ingredients and milk to butter and sugar mixture alternately, beginning and ending with dry ingredients. Roll dough 1/4 inch thick on a floured board. Using 2/3 of the rolled dough, line the bottom and sides of a 9 inch pan. Reserve 1/3 dough for top of tart. Fill with Vanilla Custard.

Vanilla Custard:
In a saucepan, combine flour, 1/3 cup sugar and salt. Add enough milk to make a paste. Slowly stir in remaining milk. Place over medium heat. Cook, stirring constantly, until mixture thickens and comes to a near boil. Cook 1 to 2 minutes. Remove from heat. Mix in the remaining sugar. Return to heat. Bring mixture to a boil, stirring constantly. Remove from heat. Add vanilla, nutmeg and butter. Stir approximately 5 minutes while cooling. Pour into prepared crust. Decorate top with 1/2 inch strips of remaining dough, making a lattice weave. Bake at 350 degrees for 45 minutes.

Recipe Summary:
Yield: one 9-inch pie
Prep Time: 25 minutes
Cook Time: 45 minutes
Rating: 5 of 5 stars

Recipe Provided By:
Naquin's B&B
Thibodaux, LA

Thibodaux Bed and Breakfast Inns