White Potato Pie

Makes 1 pie (8 to 10 servings)

Whatcha Need

• 1 frozen 9-inch deep-dish pie shell
• 1-1/2 pounds russet potatoes, peeled and cubed
• 4 Tablespoons (1/2 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1-1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 2 Tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 3 large eggs, slightly beaten
• 1 cup evaporated milk

Whatcha Do

1. Preheat oven to 350℉. Place oven rack in the middle position.
2. Place potatoes in a large saucepan; add enough water to cover by 1-inch. Bring to a boil over high heat and cook, uncovered, until fort-tender, about 10 to 15 minutes. Drain and return to saucepan.
3. Add butter and evaporated milk, and mash potatoes until smooth and free of lumps.
4. Add sugar, cinnamon, nutmeg, lemon juice, vanilla, and eggs. Mix well.
5. Pour mixture into prepared pie shell, being careful not to over-fill.
6. Bake for about 45 minutes or until pie is set and a knife inserted in the center comes out clean. Cool on a wire rack for about 1 hour before serving. If desired, sprinkle with confectioners’ sugar and top with a dollop of whipped cream.

Note:

• Using a potato ricer instead of a masher will produce fluffier, lump free mashed potatoes.
• If desired, you can make your own pie crust, rather than use the frozen one. The recipe for Perfect Pie Crust is included separately.