Tarte á la Bouillie (Cajun Custard Pie)
Prep Time: 20-30 minutes (including chilling dough)
Prep Time: 20-30 minutes (including chilling dough)
Cook Time: 30 minutes (baking)
Serving Size: 8
Dough (Crust):
1/2 cup Domino Granulated Cane Sugar
1/3 cup Crisco Shortening
1 large Egg
1½ cups Gold Medal all-purpose Flour
1 teaspoon Kraft Calumet (double action) baking powder
Custard* (Filling):
1 large can (12 oz.) PET Milk (Evaporated or Condensed) chilled
2 large Eggs
4 tablespoons Gold Medal all-purpose flour
1/2 cup Sugar
2 teaspoon McCormick pure Vanilla Extract
4 oz. chilled water
CRUST: Blend sugar and shortening together. Add egg, flour and baking powder. Knead a couple of minutes adding a few teaspoons of water at a time to smooth the texture.
Cool for 20-30 min. Roll out a thick layer about 12-14” round on floured wax paper; add more water (same rate as before-few teaspoons at a time) if needed to keep from crumbling.
Place dough in 8” pie pan and form it up the sides trimming the over-hang to about ¾ to 1 inch.
FILLING: Bring 8 oz. milk to a soft boil. Meanwhile, combine 4 oz. cold milk and whisked eggs, flour, and sugar. Slowly stir in the cool mixture to the boiling milk and continue cooking until thick.
Remove from heat and blend in vanilla. Pour custard into crust and fold over-hanging edges back inward toward filling.
Bake in a pre-heated oven at 400°F until brown. Allow to cool.
Recommended: If possible, chill for 1 hour before serving.
*Custard can also be served Stand-alone as a pudding.
Submitted By: Tony Guidry EMT-Paramedic
Loiusiana, USA
Contest: Nationwide EMT
6 comments:
FYI> chill 1/4 cup of water and use 2-3 tbsp. at a time to help smooth out crust. Also, chilling the dough will help prevent crumbling during rolling out.
OMG > I heard of this but could never find a recipe since I didn't know how to spell it.
My NEW favorite dessert.
The name caught my eye; must say it looks interesting and different. Will be trying it this weekend. JuJu
The pic of this beautiful looking pie was sent to me by my good friend Miranda, whom made a perfect creation on her 1st attempt. Just like me, she's only an occasional, non-professional (and yes, a Cajun) cook. Just shows how easy it is to make; so go ahead and try it, you have nothing to loose except for breaking the diet (or your vow for Lent). Good job mais Sha......Tony
YES! The pie looks GREAT; a lot of character. I tried to top mine with the lattace, and it's just NOT worth the trouble. It tasted good but just couldn't get the strips set even and they moved around during baking. Definitely doing the open top next time. Awesome job Ms. Miranda.
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