TART A LA BOUIE
	
	COMMENT:
	
	This is another of the custard desserts given to the Cajuns and Creoles by
	the Germans. Although the French lay claim to this simple custard pie, I
	feel the Germans first brought the dish to Louisiana. 
	
	INGREDIENTS:
	
	4 cups heavy whipping cream
	1/4 cup melted butter
	3 eggs
	pinch of cinnamon
	1 1/4 cups sugar
	pinch of nutmeg
	2 tbsps corn starch
	2-9 inch pie shells, uncooked
	2 tbsps vanilla
	
	METHOD:
	
	Preheat oven to 350 degrees F. In a heavy bottom sauce pan, heat cream
	until scalding. In a large mixing bowl, combine eggs, sugar and corn
	starch and using a wire whisk, blend all ingredients until creamy. Add
	vanilla, butter and nutmeg and continue to whip until all ingredients are
	well blended. Once cream has come to a low boil, ladle one cup into the
	egg mixture, stirring constantly while pouring. Once well blended, pour
	egg mixture into the hot cream and stir continuously. Remove from heat and
	allow to cool slightly. Pour slightly cooled mixture into one of the pie
	shells. Using a sharp paring knife, cut the other pie shell into one half
	inch strips. Lattice the strips across the top of the pie in a decorative
	fashion. Place pie on center oven rack and bake for forty-five minutes or
	until crust is golden brown. 

	
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