Grandma Willie Mae's White Potato Pie

Ingredients

• 1.5 lb Russet potatoes (peeled and boiled until tender)
• 0.5 cup Unsalted butter (softened)
• 1.25 cup Granulated sugar
• 5 oz Evaporated milk
• 2 Eggs (large, room temperature)
• 1 tbsp Vanilla extract
• 1 tsp Lemon extract
• 0.25 tsp Ground nutmeg
• 0.5 tsp Ground cinnamon
• 0.25 tsp Salt
• 1 9-inch pie crust (unbaked)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Peel the russet potatoes and cut them into large chunks. Place them in a pot of water and boil until they are fork-tender.

3. 3

   Drain the potatoes thoroughly and place them in a large mixing bowl. Mash them while hot until completely smooth, ensuring no lumps remain.

4. 4

   Add the softened butter to the hot mashed potatoes and mix until the butter is fully melted and incorporated.

5. 5

   Add the granulated sugar and evaporated milk to the potato mixture. Beat with an electric mixer or whisk until the texture is light and fluffy.

6. 6

   Incorporate the eggs one at a time, followed by the vanilla extract, lemon extract, nutmeg, cinnamon, and salt. Mix until the batter is uniform and creamy.

7. 7

   Pour the potato filling into the unbaked 9-inch pie crust, smoothing the top with a spatula.

8. 8

   Bake in the preheated oven for 50 to 60 minutes, or until the center is set and the top has developed a light golden-brown color.

9. 9

   Remove the pie from the oven and allow it to cool completely on a wire rack for at least 2 hours to let the custard set before slicing.

Notes

This recipe is a family heirloom passed down from the creator's great-grandmother, Willie Mae. While russet potatoes are typically used for savory dishes, their high starch content creates a very smooth, velvety custard when combined with sugar and dairy. For the best results, ensure the potatoes are mashed very finely or passed through a ricer.

Nutrition per serving

• dessert
• pie
• southern
• holiday
• thanksgiving
• baking
• comfort food