Friday, March 4, 2011

Irish Potato Pie

      I'm rather keen on holidays myself. While the kids were growing up I took great care to have the house decorated for every holiday. We even celebrated some of the lesser known celebration days such as Dr. Seuss day, Chocolate day... etc. The kids loved it and made for great memories and now I've restarted the tradition with my grandsweetie :-)
      Saying that, when I was asked to step in and fill the spot for the March challenge (have the cake) I was instantly drawn to traditional Irish desserts. There are many fabulous recipes sounding recipes out there but many included the use of whiskey or beer. I certainly want to try some of the stout beer recipes I found but was looking for something without alcohol. Interestingly enough, I came across this recipe for Irish Potato Pie and, to quote,"this recipe, with slight adjustments, was brought over "on the boat" by the cook's great-great-aunt shortly after a potato famine in the 1880s. When asked why she had brought a potato pie (rather than a fruit pie) recipe with her, she'd answer that she had hoped that America would have an abundant supply of potatoes, as in Ireland there was "nary a sound potato to be had there. May God bring them back." Of course, God did, and we celebrate that with the fine legacy of Aunt Bridget's potato custard pie. Mary Cummings, New Smyrna Beach, Florida, The Old Farmer's Almanac Recipe Contest, Dublin, New Hampshire."

     Doesn't sound like I could get a more traditional recipe than that! I found this pie to be a combination of vanilla custard and tapioca... taste wise, not texture wise.  The pie itself is rather firm like pumpkin pie is.

Irish Potato Pie

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


Preheat 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.

1 comment:

  1. I left a comment on HTC but also wanted to say thanks for the recipe on your blog :)

    Sarah at Mr. Food