TARTE A LA' BOUILLIE'
Another one of my dad's favorite pies that my maw maw used to make alot.
Provided by donna morales
Categories Pies
Number Of Ingredients 14
Steps:
- 1. Cream butter, margarine and sugar. Add the eggs and mix well. Mix in the milk. Next add all the dry ingredients, folding in gradually. Put in the fridge for about one hour as this makes it easier to roll. Roll on floured waxed paper to desired pie plate size. Fill the crust with the custard, then add strips of dough across the top. Bake in a 400º oven until golden brown. Cool.
- 2. FILLING: Mix all ingredients and cook until thickened custard. Cool and then pour into pie shell.
TARTE A LA BOUILE (CUSTARD PIE)
this is an old cajun recipe for a custard based pie. The pie shell is almost like a sugar cookie. The evaporated milk sets it apart from most custard pies on this site. We also just make the custard and use it as filling and frosting for a cake. it takes a lot of stirring to get the custard right, but it's worth it. Once you read the ingredients you will realize this is not for you folks on a diet.
Provided by Dus8723
Categories Pie
Time 2h40m
Yield 2 pies, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1 1/4 cups of the sugar and all the cornstarch in a mixing bowl.
- In another bowl, whisk together the milk, evaporated milk and egg yolks. Slowly add the milk mixture to the sugar mixture and blend. Pour this into a heavy bottomed pot and cook on medium heat stirring constantly until it thickens. (it normally takes me about 30 minutes).
- Remove it from the heat and add 1/4 cup of butter and 1 teaspoon of vanilla. Stir it until the butter melts and set it aside to cool.
- To make the dough, combine the remaining 1 cup of butter, the remaining 1 1/2 cups of sugar, the whole egg, the remaining teaspoon vanilla the almond flavoring the flour and baking soda in a large bowl. Stir until the dough comes together. Cover and refrigerate for 1 hour. (this is normally a very loose dough, add more flour if you'd like).
- Preheat your oven to 350.
- Divide the dough in half for your two pies. roll one half out to no thicker than 1/4". Press the dough into 2 greased and floured pie pans. (Depending how thick you roll the dough, i usually have enough left for some lattice on top the pie. If you only make one pie you will have plenty dough left for lattice).
- Puncture the bottom of the pie crust with a fork a few times and pre-bake for about 10 minutes (this step was never in the original recipe but i do it every time).
- Pour the cooled custard into the pie pan and cover with the lattice if you like.
- Bake until the crust is lightly browned, about 30 minutes, and cool before slicing.
Nutrition Facts : Calories 567.7, Fat 26, SaturatedFat 15.6, Cholesterol 138, Sodium 348.5, Carbohydrate 76, Fiber 0.7, Sugar 50.1, Protein 8.7
TARTE A BOUILLIE (FRENCH CUSTARD PIE)
This recipe was found in a New Orleans cookbook and is posted as a request. I haven't made it yet, but it looks delicious.
Provided by Kim D.
Categories Dessert
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- For crust, cream together sugar and shortening.
- Add beaten egg, flour, baking powder, nutmeg and salt.
- Knead slightly, then roll out dough on a floured surface to fit the size of your pie pan. (Crust will be thick)
- Place dough in pie pan and form it up the sides.
- Prick the bottom of the pie crust slightly with a forkfork.
- For filling, bring 2/3 cup milk to a boil.
- In a small bowl, combine 1/3 cup cold milk, beaten eggs, flour, sugar and salt.
- Slowly add the milk and egg mixture to the boiling milk and cook until thick.
- Remove from heat and add vanilla.
- Pour custard into crust and bake in a pre-heated oven at 400°F until brown.
Nutrition Facts : Calories 317.7, Fat 11.8, SaturatedFat 3.5, Cholesterol 83.6, Sodium 142.9, Carbohydrate 46.9, Fiber 0.8, Sugar 25.3, Protein 6.1
TARTE A LA BOUILLE PIES
These French pies are wonderful. I will admit that I have not been brave enough to try making these yet, but they are a Cajun "staple" when it comes to desserts.
Provided by Paula S.
Categories Pies
Number Of Ingredients 15
Steps:
- 1. SWEET DOUGH FOR 2 PIE SHELLS AND LATTICE: Cream sugar and butter with a mixer, then add eggs and beat well. Add vanilla. Mix flour, baking powder and salt together. Add this flour mixture a little at a time into creamed sugar, butter and vanilla. Mix a little at a time until you can manage the dough. Chill for a couple of hours before dividing into three equal balls (two for pie shells, one for lattice strips). Roll each ball out to 11 inch diameter and put two into greased pie plates. Cut the third rolled out dough ball into 1 inch strips for topping the pies with lattice.
- 2. PIE FILLING FOR 2 PIE SHELLS: Mix all ingredients (sugar, cornstarch, salt,egg yolks,vanilla,& milks) together in a 5 quart pot with a mixer. Cook on top of the stove on medium/high heat, stirring almost constantly with a wooden spoon until it starts to thicken. Remove from heat and let stand until it gets like a pudding consistency, then pour into pie shells. Top with dough strips to make a lattice, weaving them like a basket. Brush the lattice and crust with leftover egg-whites just before you put it into the oven. Bake at 325 degrees for 20 minutes or until light brown. Let it cool before cutting and serving.
More about "tarte a la bouile custard pie recipes"
TARTE à LA BOUILLIE - TASTE OF THE SOUTH
Web Feb 3, 2020 Ingredients Filling: 1 cup sugar ½ cup all-purpose flour ¼ teaspoon kosher salt 2 cups whole milk 1 cup heavy whipping …
From tasteofthesouthmagazine.com
Estimated Reading Time 2 mins
From tasteofthesouthmagazine.com
Estimated Reading Time 2 mins
TARTE AU LA BOUILLIE RECIPE - LOUISIANA COOKIN'
Web Jun 27, 2014 Preheat oven to 350°. In a small bowl, combine sugar and cornstarch. In another small bowl, add half-and-half. Stir cornstarch …
From louisianacookin.com
4/4 (1)Estimated Reading Time 1 min
From louisianacookin.com
4/4 (1)Estimated Reading Time 1 min
TARTE à LA BOUILLE - LOUISIANA COOKIN
Web Nov 28, 2016 Preheat oven to 350°. Lightly grease a 9-inch deep-dish pie plate with butter. Roll each half of dough into a 12-inch circle, reserving scraps. Transfer one-half of dough to prepared pie plate, pressing into …
From louisianacookin.com
From louisianacookin.com
TART A LA BOUILLE - COUNTRY ROADS MAGAZINE
Web Aug 25, 2013 1 whole egg 1/2 cup granulated sugar 5 tbsp. corn starch 1/2 cup unsalted butter, softened Method for custard: In a heavy bottom pot combine milk, cream, and vanilla. Heat mixture over medium heat until …
From countryroadsmagazine.com
From countryroadsmagazine.com
TARTE A LA BOUILLE PIES - REALCAJUNRECIPES.COM
Web Jul 3, 2010 1 1/2 cup sugar 2/3 cup cornstarch pinch of salt 8 egg yolks 2 tsp vanilla 3 cups milk 2 cans 12oz Pet milk Directions Sweet Dough for 2 pie shells and lattice: Cream …
From realcajunrecipes.com
Category DessertsTotal Time 3 minsEstimated Reading Time 1 min
From realcajunrecipes.com
Category DessertsTotal Time 3 minsEstimated Reading Time 1 min
- Sweet Dough for 2 pie shells and lattice: Cream sugar and butter with a mixer, then add eggs and beat well. Add vanilla. Mix flour, baking powder and salt together. Add this flour mixture a little at a time into creamed sugar, butter and vanilla. Mix a little at a time until you can manage the dough. Chill for a couple of hours before dividing into three equal balls (two for pie shells, one for lattice strips). Roll each ball out to 11 inch diameter and put two into greased pie plates. Cut the third rolled out dough ball into ½ inch strips for topping the pies with lattice.
- Pie filling for 2 pie shells: Mix all ingredients (sugar, cornstarch, salt, egg yolks, vanilla,& milks) together in a 5 quart pot with a mixer. Cook on top of the stove on medium/high heat, stirring almost constantly with a wooden spoon until it starts to thicken. Remove from heat and let stand until it gets like a pudding consistency, then pour into pie shells. Top with dough strips to make a lattice, weaving them like a basket. Brush the lattice and crust with leftover egg-whites just before you put it into the oven.
TARTE à LA BOUILLE (CAJUN CUSTARD PIE) | RECIPE - PINTEREST
Web Jun 5, 2022 - A traditional Cajun custard pie - like a sugar cookie crust filled with rich vanilla pudding. Pinterest. Today. Watch. Explore. When autocomplete results are available use …
From pinterest.com
From pinterest.com
8 TART A LA BOUILLIE PIE IDEAS | SWEET DOUGH, RECIPES ... - PINTEREST
Web Dec 24, 2016 - Explore judy albarado's board "tart a la bouillie pie", followed by 197 people on Pinterest. See more ideas about sweet dough, recipes, cajun cooking.
From pinterest.com
From pinterest.com
TARTE A LA BOUILLIE - CUSTARD TART - SWEET DOUGH PIE - YOUTUBE
Web Classic Cajun Dessert! Rich, creamy custard baked in a sweet dough crust that has been a favorite of mine and my family. My Mom and Grandma would make this ...
From youtube.com
From youtube.com
TARTE á LA BOUILLE – DEAR SOUTHERN LADY
Web Nov 21, 2021 Combine 4 egg yolks, cornstarch, and sugar. Beat with a wire whisk until smooth. Add a small amount of hot milk to egg mixture to temper the eggs. Add the …
From dearsouthernlady.com
From dearsouthernlady.com
HOW TO MAKE A TARTE A LA BOUILLE - CUSTARD PIE - YOUTUBE
Web 0:00 / 11:17 • Chapters How to make a Tarte a La Bouille - Custard Pie Charlsie Pecoraro 51 subscribers Subscribe 7 Share 144 views 11 months ago Join me in the kitchen for …
From youtube.com
From youtube.com
MINI CUSTARD PIES - LOUISIANA COOKIN
Web Jan 31, 2019 Tarte à la bouille is a traditional and well-loved Cajun custard pie. Colored sugar cookie crumbles add Mardi Gras flair to these miniature versions. Save Recipe …
From louisianacookin.com
From louisianacookin.com
TARTE A LA BOUILLE CAKE RECIPE - ENJOY A GENUINE CAJUN DESSERT
Web Heat 1 can of Pet evaporated milk, 1 can of whole milk and the 1 cup of butter. When the butter is melted, add in remaining Pet milk, whole milk, and egg mixture stirring …
From homemade-dessert-recipes.com
From homemade-dessert-recipes.com
TARTE A LA BOUILLIE - RECIPE - COOKS.COM
Web Preheat oven between 300 and 350°F. Mix all together in saucepan, cook on low heat. When thick enough, remove from heat. Put in unbaked pie shell. Bake until light brown. …
From cooks.com
From cooks.com
TARTE A LA BOUILLIE (SWEET DOUGH PIES) RECIPE - NOLA.COM
Web Apr 11, 2014 1 teaspoon vanilla extract 4 cups all-purpose flour 4 teaspoons baking powder Cream the shortening and the sugar together, beating until light and fluffy. In a …
From nola.com
From nola.com
TARTE à LA BOUILLE (CREAM CUSTARD PIE) - EDIBLE AUSTIN
Web Aug 25, 2022 6 tablespoons flour 4 eggs, beaten 5 cups milk 4 teaspoons vanilla 1 recipe Sweet Dough Pie Shells Tarte à la Bouille (Cream Custard Pie) Directions Sweet …
From edibleaustin.com
From edibleaustin.com
TARTE á LA BOUILLIE PIE | REALCAJUNRECIPES.COM: LA CUISINE DE MAW …
Web May 31, 2003 Tarte á la Bouillie Pie Course: Desserts Yield : 6 - 8 Servings : 6 - 8 Prep Time : 30m Cook Time : 40m Ready In : 1:10 h A Classic Cajun Custard Pie. You will …
From realcajunrecipes.com
From realcajunrecipes.com
PUMPKIN TARTE à LA BOUILLIE - JOY THE BAKER
Web Nov 4, 2020 • Ingredients for the pumpkin pudding include brown sugar, flour and salt. You’ll also want pumpkin puree, eggs, cozy spices, whole milk and heavy or sour cream. …
From joythebaker.com
From joythebaker.com
TARTE à LA BOUILLIE | TRADITIONAL TART FROM LOUISIANA | TASTEATLAS
Web Tarte à la bouillie. Tarte à la bouillie is a traditional Cajun dessert hailing from Louisiana. This French-inspired tart is made with a combination of sugar, salt, flour, milk, whipping …
From tasteatlas.com
From tasteatlas.com
You'll also love