Tart A La Bouie

Course : Cajun
Serves: 4
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4 cups heavy whipping cream
1/4 cup melted butter
3 large eggs
1 dash cinnamon
1 1/4 cups sugar
1 dash nutmeg
2 tablespoons corn starch
2 crusts pie shells -- uncooked, up to 9
2 tablespoons vanilla

Preparation / Directions:

Preheat oven to 350F. 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. 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. Source: Chef John Folse

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