A soul-food favorite and a Chesapeake tradition dating back to colonial days, Maryland White Potato Pie is a bright and beautiful take on the simple potato with a hint of citrus.
Ingredients
SERVINGS: one 9-inch pie
- 2 large Idaho potatoes, cooked, peeled and mashed
- 2/3 cup unsalted butter
- 1 cup white sugar, Domino
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup heavy whipping cream
- ½ cup Lewes whole milk
- 4 eggs, beaten
- 4 lemons for juice and zest
- 1½ teaspoons vanilla extract
- ¼ teaspoon nutmeg
- 1 9-inch pie crust using your favorite recipe or 6 each mini pie shells
- For Garnish: Fresh Berries, Candied Lemon Zest, Cardamom Whipped Cream, Basil Blossoms
Preparation
Combine the potatoes, butter, sugar, baking powder and salt in medium bowl and mix well. Slowly add whipping cream and milk, stirring as you go until you have a smooth and even consistency. Add lemon juice, zest from two lemons, vanilla extract, nutmeg, and eggs. Mix well.
Pour into crust and bake at 300°F for 55 minutes or until the custard reaches a temperature of 170°F. Remove from oven, allow to cool at room temperature. Garnish as desired.
Recipe and photo from Chef Gregory James, Stars Restaurant, Inn at Perry Cabin
