Tarte á la Bouie (Sweet Dough Pie) Featured

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Issue Date: February, 2010
Serves: Serves 8
Courtesy of: Palace Café for Louisiana Cookin


Mama’s Yellow Custard

  • 1/4 cup flour
  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • pinch of salt
  • 2 cups milk
  • 2 tablespoons butter
  • 2 eggs
  • 1/2 teaspoon vanilla or almond extract
  • strawberries, for garnish


  • 2 eggs
  • 1 cup sugar
  • 1/4 pound butter
  • 1 teaspoon vanilla extract
  • 2 1/2 teaspoons baking powder
  • 2 cups flour


Mama’s Yellow Custard

In a heavy saucepan, combine the flour, cornstarch, sugar, salt, and milk. Stir well with a whisk to make a smooth mixture. Place over medium heat, and cook while whisking continuously until the custard thickens. Remove from the heat and stir in the butter. Beat eggs and extract together in a bowl with an electric mixer, then slowly add in the thickened custard mixture and mix well to incorporate. Cool completely before assembling the pie.


Combine eggs, sugar, butter, and vanilla in a food processor. Pulse together until the ingredients are well-mixed. Sift the baking powder and the flour together and add this to the processor. Process the combined ingredients until they form a ball. Wrap dough in plastic and allow to rest, refrigerated for an hour. Roll into a circle, approximately 12 inches in diameter with a thickness of 1/8th-inch. Place in a 10-inch pie pan with excess dough extended off of the sides. Pour cooled custard into pie shell and fold excess dough over custard toward the center, leaving an opening of 3 inches or more. Bake for 30 to 45 minutes until crust is golden brown.

Chef’s note: For white custard, don’t add eggs. For chocolate, add 2 tablespoons of cocoa into the flour and sugar mixture. For coconut, add 1/2 cup flaked coconut to the custard mixture before baking.

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