Since its origin, the Libouli pie appears as a pure product of the people elaborated for the big occasions. Sundays with the family, village festivals, weddings or even fairs. It was also called “tarte à ducasse”. Once out of the oven, where it will have spent between 30 and 45 minutes at 210°, this creamy, sweet and slightly vanilla flavored custard has a light yellow surface, more or less shiny, a little burnt here and there. The irregularities are what make it so interesting. Even if each cook measures the proportions of the ingredients according to her tastes, the dough is always made of flour, butter, milk, sugar and eggs. Vanilla and prunes can be added.