Happy Thanksgiving to all my friends and family! I hope you have a wonderful day.
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!