Tarte á la Bouillie Pie

6 servings Prep: 20 m Cook: 50 m Total: 1 h 10 m Intermediate
5.0/5 (2)
Tarte á la Bouillie Pie
A Classic Cajun Custard Pie made with milk, eggs, and vanilla in a homemade butter crust. You will see why this was a favorite for children and the adults—the creamy bouillie filling is pure comfort. Try it today!

Ingredients

6 servings
  • Pie
  • 1/2 gallon milk
  • 2 (5 oz) cans evaporated milk
  • 2 1/2 cups flour
  • 1 cup sugar
  • 8 eggs
  • 1 tsp vanilla
  • Crust
  • 1 stick butter
  • 3 eggs
  • 3/4 cup milk
  • 1 tsp vanilla
  • 3 cups flour
  • 4 tsp baking powder

Step-by-Step Instructions

  1. Pie: Heat the milk in a large saucepan over medium heat. In a separate bowl mix flour and sugar. Beat in the eggs. Pour a little of the hot milk over the egg mixture to temper it. Return to the pot and cook stirring constantly until thick, about 15-20 minutes. Stir continuously or else the bouillie will stick. Add the vanilla at the end.
  2. Crust: Mix butter, eggs, milk, vanilla, flour, and baking powder. Chill for 1/2 hour before rolling out.
  3. Roll out the crust and lightly press into a 9 inch pie pan and pour pie filling in. Bake at 350°F for 30-35 minutes until golden brown.

Common Problems and Solutions

Q: Why is my bouillie custard lumpy?

A: Make sure to temper the eggs by adding a little hot milk to them first before returning to the pot. Stir constantly while cooking to prevent curdling.

Q: Why did my custard stick to the bottom?

A: Keep the heat at medium and stir continuously once you add the egg mixture back to the pot. A heavy-bottomed saucepan helps prevent scorching.

Q: Why is my crust tough?

A: Don't overwork the dough when mixing or rolling. Chilling for the full 30 minutes helps the gluten relax and makes it easier to roll out.

Tips and Techniques

Tempering the eggs is crucial—adding hot milk to the egg mixture gradually prevents the eggs from scrambling. The custard should coat the back of a spoon when it’s thick enough. Don’t skip chilling the crust dough, as it makes rolling much easier and prevents shrinking during baking.

Ingredient Substitutions

  • evaporated milk: whole milk
  • butter in crust: shortening or lard

Equipment Needed

  • Large heavy-bottomed saucepan
  • 9-inch pie pan
  • Rolling pin
  • Mixing bowls
  • Whisk

Historical Context

Tarte à la Bouillie reflects the resourcefulness of Cajun cooks who transformed simple milk and eggs into a beloved dessert. This pie was especially popular in farm families where fresh milk and eggs were plentiful, making it an affordable treat for children and adults alike.