| |
| |
| 2/3 cup |
|
Sugar |
|
| dash |
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Salt |
|
| 2-1/2 tbs |
|
Cornstarch |
|
| 1 tbs |
|
Flour |
|
| 3 cups |
|
Milk |
|
| 3 |
|
Egg Yolks, beaten |
|
| 1-1/2 tsp |
|
Vanilla |
|
| 1 tbs |
|
Butter |
|
| 1 9" |
|
Pie crust |
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|
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| |
| 1 |
In a saucepan mix sugar, salt, cornstarch and flour. Gradually stir in milk. |
| 2 |
Cook over moderate heat stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. Slowly stir half the mixture into the egg yolks. |
| 3 |
Blend egg yolk mixture into hot mixture in saucepan. Boil 1 minute, stirring constantly. Remove from heat. Blend in vanilla and butter. |
| 4 |
Cool and pour into cooled baked pie shell. Chill thoroughly (2 hours) before serving. |
| 5 |
Variations:
Top with whipped topping, meringue, nuts, coconut or berries
Arrange a layer of sliced bananas in pastry shell before pouring in cooled filling. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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