Custard Pie

Tarte á la Bouillie (Cajun Custard Pie)


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