In honor of Thanksgiving I've decided to share with you a Mullauer Family Tradition. Dutch (Holland) Rusk Custard Pie! I had never heard of Dutch Rusk (sometimes called Holland Rusk) until I married into the Mullauer Family. Dutch Rusk is a dry toast that is found in the grocery stores in the cracker isle. Not a lot of stores carry it but most of the larger stores do.
Crumble up one whole package of dusk rusk. Mix with one stick of butter and 1/2 cup of sugar. Reserve 1/2 cup of mixture for topping. Press remaining mixture into bottom of a pie pan including the sides to create a crust.
In a sauce pan mix 3 egg yokes, 2 cups of milk, 1 TBS of butter. 1/2 cup sugar, 2 TBS corn starch, and 1 tsp of vanilla. Stirring constantly bring to a boil until it starts to thicken then pour into the crust. 
Beat 3 eggs whites with 2 TBS sugar until firm and spread over the top of the custard.
Sprinkle remaining 1/2 cup Dutch Rusk mixture over top. Bake at 300 to 325 degrees for 1 hour. Let cool for 1 hour. Best when served warm!
5 comments:
Sounds delicious!
Hope you had a happy Thanksgiving!
Mmmmm..I want to try this! I have seen rusk in the grocery store. Now I have a reason to buy some..
I have never heard of rusk before. I will look for it next time I'm at the grocery. I love recipes that have meaning and are passed down in a family. Thank-you for your post.
Hope you had a wonderful thanksgiving w/ your family! Thank you for sharing this recipe - it looks yummy!
Oh thanks--I jut may try this for Christmas.
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