Friday, March 11, 2011

Potato Pie

Have you ever heard of a mashed potato pie?! Am I the only one in the world who thinks that's a disgusting thought? I had visions of another flop. Come on, really, mashed potato pie?!

Surprisingly, the pie turned out fine. I did have to do some substituting. I didn't want to buy booze so substituted lemon juice for the booze and vanilla. I also left out the nutmeg. I hate nutmeg. No nuts either. Frankly, I didn't want to use too many good ingredients just in case it was a flop. I also didn't want to make a pie shell for that reason; so I bought a graham cracker one.

Everything went together fine, I just couldn't get all the lumps out of the pie filling with the mixer.

This pie tastes just like a custard pie. I actually hate custard pies, but my husband likes them and he gave it a thumbs up.
So if you're up for something out of the ordinary, give it a try.

Irish Potato Pierecipe from Yield: 8 to 10 servings

3 eggs
2 cups half-and-half or light cream

2 cups mashed potatoes (whipped smooth with no lumps) I'm assuming they mean without milk or butter... that's what I did any way.

1 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon salt
1 tablespoon Irish whiskey, brandy, or sherry (optional)

1 unbaked 10-inch deep-dish pie shell with high fluted edge

Freshly grated nutmeg

Toasted slivered almonds

DirectionsPreheat the oven to 350°F

In a mixing bowl, beat the eggs slightly. Stir in the half-and-half or cream, potatoes, sugar, vanilla, salt, and liquor (if using). Beat well until smooth.

Cover the fluted edge of the pie shell with aluminum foil to prevent overbrowning. Pour the filling into the shell and sprinkle with nutmeg.

Place on the center rack of the oven and bake for 40 minutes. Remove the foil and bake for 15 to 18 minutes more, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle the almonds around the outer edge and dust with additional nutmeg. Serve at room temperature; store in the refrigerator.

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