This historic white potato pie recipe, whose roots are found primarily in Maryland, has a light creamy custard with freshly grated ginger and a bit of rum.
The Delicious Foods That Come From Maryland
Having grown up in Maryland and lived here most of my life, I am quite proud of the many indulgent ingredients our state is known for:
Crabs – Maryland Blue Crabs, from the Chesapeake Bay, are rich and buttery in flavor and unlike any other crabs in the world. Maryland blue crabs hibernate in the mud of the bay during the winter months which contributes to the building of additional fat, giving them an abundance of flavor. My Maryland Crab Cakes!
Oysters – Oysters from the Chesapeake Bay of Maryland, return to the fish market in all the months with an ‘R’ which means they are peak freshness in the colder months of the year. Plump and briney, they make the best Oyster Chowder especially if you know to use the the Oyster Liquor in soups and chowders, where there is an abundance of flavor.
Corn– Whether it’s Silver Queen corn, bicolor corn, or the yellow corn grown for animal feed, Maryland sweet corn lends itself to both savory dishes, such as my favorite corn fritters, to corn ice cream, which I created simply because the corn was so sweet is was screaming to become ice cream!
However, I’ve only just recently stumbled across a historic white potato pie that also has its roots in Maryland.
And while the original recipe, actually the only recipe you will find for this white potato pie, is flavored with lots of lemons, I wasn’t happy with its texture, so I changed the original, making it my own!
Who Knew White Potatoes Made The Best Dessert Pie!
Just when you think there are no new recipes, the humble white potato offers itself as the perfect dessert ingredient!
I often wondered, every time I whisked up mashed potatoes for a side dish alongside a main dish, if this creamy cloud of potatoes couldn’t be equally delicious in a dessert.
Sure enough, a southern American cook and author born in the late 1700’s, Mary Randolph sister to Thomas Jefferson’s mother, is accredited for the first white potato pie in America.
Popular Recipes With Historic Roots
Randolph’s 1824 cookbook “The Virginia House-Wife” reduced the recipe as a mere afterthought, praising instead her perfect sweet potato pie.
And while many a cook knows that the warm spices that are equally added to mashed sweet potatoes or butternut squash contributes to the custard pies served during the holiday season, don’t reduce the white potato to a savory ingredient only.
Famous Maryland cookbooks like “Queen of the Kitchen and A Good Heart and A Light Hand, praised this pie calling it “White Potato Pie Makes The Best Of Soul-Food Cookery!
Sweet Pie Recipes We Love
While spring and summertime cooking doesn’t get little attention in the pie department, fall holidays straight though the remainder of winter cooking, brings pie recipes back to the forefront as a classic dessert of choice.
For sure every Thanksgiving dinner celebrates its family gatherings with pumpkin pie or pecan pie, both a classic custard pie recipes that incorporate brown sugar and warm spices.
The white potato pie does not use brown sugar or autumn’s pumpkin pie spice, instead it remains as cloud white as a creme brûlée and equally indulgent!
The Historic White Potato Pie With Maryland Roots
While you will find few recipes for this white potato pie, nearly every recipe you will find seems to have copied each other and are exactly the same.
I am so not a copy-cat in the kitchen and prefer instead to recreate what everyone else accepts as the norm.
Every white potato pie recipe you will find is loaded with lemon juice, lemon rinds and lots of milk and cream.
Great flavors for a summer pie, but do you know what happens when you mix lemon juice with cream? That’s right, it curdles.
Historic Pie Recipe With A Better Modern Twist
If you look close at the texture of any historic white potato pie rooted in Maryland, you will see a texture that looks more like ricotta cheese, eww!
Now take a close look at my white potato pie photos and you will see a creamy, luscious texture that gets its zing from freshly grated ginger instead of lemon.
Of course I couldn’t help but to add a splash of rum; after all the white potato pie probably originated in England, and you know how the British Navy loved its rum!
How To Make White Potato Pie – The Forgotten Pie Of Maryland
First you will need to boil peeled white potatoes, drain and cool them.
In a separate bowl, a custard egg mixture with cream, milk, rum and freshly grated ginger is whisked together.
Once the potatoes have cooled, they are whipped with a hand mixer or immersion blender, folded into the egg mixture and transferred into a prepared pie crust, one in which I have provided my favorite pie crust recipe for you, should you choose to make one rather than buy.
If you are in a pinch, a purchased pie crust or puff pastry can be used, simply grate lemon zest into the dough before rolling it out to fit you pie pan.
Since the potato custard filling is rich, it does take about an hour to bake to its luscious consistency!
Equipment Needed
- Pie dish or tart pan
- Potato masher or immersion blender
- Electric mixer
- Vegetable peeler
- Measuring cup and spoons
- Sharp knife and cutting board
- Rolling pin
- Stovetop
- Medium saucepan
- Oven
Ingredients Needed
While you can purchase a ready made pie crust, or even use store bought puff pastry, this homemade pie crust has a fantastic texture and flavor to compliment the white potato pie custard.
Homemade Pie Crust
- Unsalted butter
- Sugar
- Salt
- Lemon zest
- Lemon juice
- Egg
- Flour
White Potato Pie Custard
- White potatoes
- Butter
- Sugar
- Salt
- Eggs
- Fresh ginger
- Heavy cream
- Whole milk
- Vanilla extract
- Rum
- Nutmeg
- Whipping cream and icing sugar is optional should you desire a whipped cream topping.
Maryland Historic White Potato Pie Recipe
Equipment
- pie dish or tart pan
- potato masher or immersion blender
- Electric mixer
Ingredients
- Pie Shell Ingredients
- 8 tbsp Unsalted butter cold
- 2 tbsp Sugar
- 1 tsp Salt
- 1 tbsp Lemon zest
- 1 tbsp Lemon juice
- 1 Egg beaten
- 1 1/2 cup All purpose flour extra for dusting
- White Potato Custard Ingredients
- 2 cups White mashed potatoes about 2 large potatoes
- 6 tbsp Unsalted butter room temperature
- 3/4 cup Sugar
- 1/2 tsp Salt
- 4 Eggs
- 1 tbsp Ginger freshly grated
- 1/3 cup Heavy cream
- 1/3 cup Whole milk
- 2 tbsp Rum
- 1/4 tsp Nutmeg
- Optional Topping
- 1/2 cup Whipping cream
- 2 tbsp Icing sugar
Instructions
- Place the peeled and rough chopped white potatoes in a saucepan, cover with water, bring to a boil, lower, cover and cook until fork tender. Drain the water and with a potato masher, mash the potatoes while still hot and in the pan. Leave to cool.
- Making The Pie Crust
- Place butter, flour, sugar, lemon zest and salt in a large bowl and with a fork or pastry cutter (or a food processor), blend until resembling coarse meal.
- In a small bowl, whisk the lemon juice and egg together. Slowly incorporate the egg/lemon mixture into the flour/butter mixture. If the dough is too wet, sprinkle more flour and work it in, if too dry, drizzle cold water in to bring the dough to a smooth, not sticky ball. Once the dough has formed a ball, transfer it to a floured surface and roll it out to fit the pie dish or tart pan. Gently transfer the pie dough to the pie dish, press and form the crust in the decorative manner you choose. Set in the fridge while making the potato custard.
- Making The Pie Filling
- Preheat the oven to 350
- Transfer the cooled mashed white potatoes to the bowl of a mixer, or large bowl if using a hand mixer. Add the soft butter, sugar and salt. Whisk until creamy and any potato lumps are completely whisked into a creamy consistency. Whisk in the eggs, one at a time. Whisk in the remaining filling ingredients until the custard batter is creamy and smooth.
- Remove the pie crust from the fridge and set on a baking sheet. With a fork press a few pricks on the bottom of the crust. Pour the potato custard into the prepared pie shell and bake until the top of the pie is firm, about 50/55 minutes. Cool on a wire rack.
- Optional topping – Whisk the whipping cream and icing sugar together until firm peaks appear and keep in the fridge until ready to serve. For an added garnish, candied edible flowers can be served on top, depending on the time of year and occasion.
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I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.