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Tarte a La Bouile (Custard Pie)

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“this is an old cajun recipe for a custard based pie. The pie shell is almost like a sugar cookie. The evaporated milk sets it apart from most custard pies on this site. We also just make the custard and use it as filling and frosting for a cake. it takes a lot of stirring to get the custard right, but it's worth it. Once you read the ingredients you will realize this is not for you folks on a diet.”
2hrs 40mins
2 pies

Ingredients Nutrition


  1. Combine 1 1/4 cups of the sugar and all the cornstarch in a mixing bowl.
  2. In another bowl, whisk together the milk, evaporated milk and egg yolks. Slowly add the milk mixture to the sugar mixture and blend. Pour this into a heavy bottomed pot and cook on medium heat stirring constantly until it thickens. (it normally takes me about 30 minutes).
  3. Remove it from the heat and add 1/4 cup of butter and 1 teaspoon of vanilla. Stir it until the butter melts and set it aside to cool.
  4. To make the dough, combine the remaining 1 cup of butter, the remaining 1 1/2 cups of sugar, the whole egg, the remaining teaspoon vanilla the almond flavoring the flour and baking soda in a large bowl. Stir until the dough comes together. Cover and refrigerate for 1 hour. (this is normally a very loose dough, add more flour if you'd like).
  5. Preheat your oven to 350.
  6. Divide the dough in half for your two pies. roll one half out to no thicker than 1/4". Press the dough into 2 greased and floured pie pans. (Depending how thick you roll the dough, i usually have enough left for some lattice on top the pie. If you only make one pie you will have plenty dough left for lattice).
  7. Puncture the bottom of the pie crust with a fork a few times and pre-bake for about 10 minutes (this step was never in the original recipe but i do it every time).
  8. Pour the cooled custard into the pie pan and cover with the lattice if you like.
  9. Bake until the crust is lightly browned, about 30 minutes, and cool before slicing.

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