White Potato Custard Pie - cooking recipe

Ingredients

1 3/4 c. riced potatoes
1 stick butter
1 1/2 c. sugar
2 3/4 c. milk (1/2 whole milk and 1/2 evaporated milk)
5 eggs, separated
grated rind of 1 orange
2 tsp. butternut vanilla
dash of salt

Preparation

Cream potatoes, melted butter, sugar and eggs; add milk.
Beat egg whites separately and fold in last.
Pour into unbaked pie crust.
Preheat oven to 425\u00b0.
Cook for 10 minutes or until brown. Reduce heat to 325\u00b0 and cook about 20 minutes.
Don't overcook. Remove pie from oven when pie filling is completely set but wiggles some.
Makes 2 (8-inch) pies.