Mom-Mom’s White Potato Pie
My Mom-Mom Beatrice taught me how to make a white potato pie when I was 12 years old. I always remembered the recipe and I make it every holiday for parties. The staff at work has fallen in love with it—so much that they actually order pies from me every holiday season! —Loretta Hooks, Dover, Delaware
Test Kitchen tips
Ingredients
- 3/4 cup plus 1 tablespoon sugar, divided
- 3-1/2 teaspoons ground cinnamon, divided
- 2 frozen deep-dish pie crusts (9 inches)
- 3 pounds potatoes, peeled and cubed
- 1/2 cup butter, softened
- 3 large eggs
- 1/2 cup sweetened condensed milk
- 1/8 teaspoon vanilla extract
- 3/4 cup evaporated milk
- 1-1/2 teaspoons ground nutmeg
- Confectioners' sugar, optional
Directions
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1Preheat oven to 350°. In a small bowl, combine 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle half the mixture in the bottoms of both pie crusts; bake until lightly browned, 7-10 minutes.
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2Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, about 10-15 minutes, stirring occasionally. Drain.
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3In a large bowl, mash potatoes with butter; beat until fluffy. Add eggs, condensed milk and vanilla; mix well. Stirring continuously, slowly add evaporated milk; mix until smooth. Add remaining sugar, cinnamon and nutmeg; mix well. Pour potato mixture into prepared crusts; do not over-fill. Sprinkle with remaining cinnamon sugar mixture. Bake until pie is set or until a knife inserted in the center comes out clean, about 45 minutes. Cool on a wire rack 1 hour before serving. If desired, sprinkle with confectioner's sugar.
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