Dot's Tarte a la' Bouille (Custard Pie)


1 large can evaporated milk
1 small can evaporated milk
1 cup flour
1 cup sugar
4 eggs
1 tbsp. vanilla
1 stick butter

2 sticks butter
2 cups sugar
5 eggs
1 tsp. vanilla
2 tbsp. baking powder
4 to 6 cups flour


This recipe makes 3 pies. Use shallow pie pans and not deep dish.

Heat evaporated milk (1 large and 1 small can) and water (1 large can & 1/2 small can) until it forms a scum on top.

Stir together 1 cup flour, 1 cup sugar and 4 eggs until smooth. Add milk if mixture is too thick.

Pour egg mixture into milk mixture (cooking on stove) slowly, stirring all the while. Cook until thick, stirring rapidly so mixture won't get lumpy. Remove from heat. Add 1 tbsp. vanilla and 1 stick butter.

Cover. Let cool 30 to 45 minutes.

[For chocolate custard, add 2 tbsp. cocoa to flour/sugar mixture. Chocolate custard is especially good on a chocolate chip cookie dough crust.]


Cream butter and sugar. Add eggs one at a time. Add vanilla. Then mix in dry ingredients. Roll out dough and put in 3 pie pans. Add custard. Roll out dough and cut strips to place crisscrossed on top of pies.

Bake at 375 degrees for about 25 minutes or until browned.

By: Cajun Dictionary – T « Cajun Daughters Array on June 20, 2011
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[…] Tarte a la bouille (tart a la boo-ee) – A traditional Cajun custard pie made with a soft, sweet dough. Recipe:  Dot’s Tarte a la’ Bouille […]

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