_8-inch pie, 6 servings_
1 8-inch pastry shell (p. 64)
3 tablespoons cornstarch
¼ cup sugar
½ teaspoon salt
2 cups milk
2 egg yolks, beaten
2 tablespoons butter or margarine
1 teaspoon vanilla
½ cup whipping cream
1 tablespoon confectioner’s sugar
Prepare, bake, and cool pastry shell.
Mix cornstarch, sugar, and salt in heavy saucepan. Gradually stir in
milk.
Cook over moderate heat, stirring constantly, until thickened. Simmer 1
minute longer.
Stir a little of the hot mixture into egg yolks; then stir yolks into
remaining hot mixture. Cook 1 minute longer, stirring constantly. Stir
in fat and vanilla.
Set saucepan in cold water to cool. Stir frequently. Change water
occasionally.
Pour filling into pastry shell. Chill thoroughly.
Before serving, whip cream until stiff and beat in confectioner’s
sugar. Spread over pie.