This recipe, with slight adjustments, was brought over ‘on the boat’ by the cook’s great-great-aunt in the 1800s. When asked why she had brought a potato pie (rather than a fruit pie) recipe with her, she’d answer that she had hoped that America would have an abundant supply of potatoes, as in Ireland there was ‘nary a sound potato to be had there. May God bring them back.’ Of course, God did, and we celebrate that with the fine legacy of Aunt Bridget’s potato custard pie.
—Submitted by Mary Cummings, New Smyrna Beach, Florida.
Preheat the oven to 350°F.
In a mixing bowl, beat the eggs slightly. Stir in the half-and-half, potatoes, sugar, vanilla, salt, and liquor (if using). Beat well until smooth.
Cover the fluted edge of the pie shell with aluminum foil to prevent overbrowning. Pour the filling into the shell and sprinkle with nutmeg.
Place on the center rack of the oven and bake for 40 minutes. Remove the foil and bake for 15 to 18 minutes more, or until a toothpick inserted in the center comes out clean.
Cool on a wire rack. Sprinkle the almonds around the outer edge and dust with additional nutmeg.
Serve at room temperature; store in the refrigerator.