Irish Potato Pie

Photo Credit
Sam Jones/Quinn Brein
8 to 10 servings
Preparation Method

Irish Potato Pie

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.

3 eggs
2 cups half-and-half or light cream
2 cups mashed potatoes (whipped smooth with no lumps)
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon Irish whiskey, brandy, or sherry (optional)
1 unbaked 10-inch deep-dish pie shell
Freshly grated nutmeg
Toasted slivered almonds

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.


Kerry S (not verified)

8 months 2 weeks ago

My Great Grandmother used to make this when I was very young. I remember the taste and have never been able to find a recipe that was for sweet Irish Potato Pie. Thank you for sharing!

Chris Trainque (not verified)

1 year 8 months ago

I made this, and it was delicious. I did find that if you had a slice the first day it wasn't as good as if you waited until the second day. Will do this again.

Colleen Bateman (not verified)

2 years ago

I will try out this old country recipe with much interest.
It reminded me of my Dad in Tasmania, Australia whose grandparents were part Irish & he used to make a potato bread on top of the stove, I think. He grated the raw potatoes, then put the grated potato in a tea towel & squeezed heaps of potato juice out, until it was quite dry looking. Then he patted it all into a large dinner size fry pan. I'm assuming he put lard or dripping/vegetable oil or butter in pan first. I was only very young & I never thought he would die & be no more - as a child I always thought i'd be able to get this recipe off him. I recall he said he ate it as a child in the early 1920s. He was born in 1915 & grew up in a very different lifestyle to us kids who grew up in the 1960s & 70s, something he just couldn't come to terms with & I wish things weren't so hard for him as he got older. I wish i'd gotten all the old recipes off my Dad & my Mother. But kids are just dumb kids in every generation.
Does anyone know of this recipe & what I'm missing in the recipe please? I'd love to know it's history & know how to cook it again so I can pass it down to my 7yo grandson. Some things should neve go out of fashion!
Cheers from Down Under

Mary Crosby (not verified)

7 years 7 months ago

I am looking for an Irish potato pie recipe that my mother often made. She did not boil and mash the potatoes, she sliced them into pie shell raw, as in an apple pie. I tried using apple pie spices, and pie had similar taste,but not as good as my mom's. I have searched everywhere for this recipe to no avail.Please help if you can!

In the little house on the prairie book " The Long Winter" Caroline "Ma" Ingalls made a 'Mock Apple pie' with Green Pumpkin, Apple cider vinegar and baking spices, I'm sure you can do the same with thin sliced potatoes.

The recipe calls for:

4 lbs green unripe pumpkin ( use potatoes)
Brown sugar 1 cup
Ground nutmeg, cloves, Cinnamon- small pinch of each or large pinch of one.
Apple cider Vinegar 1/3 cup
( If you dont have cider vinegar, substitute hard Apple cider)

Pastry for 1 pie crust & top