Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | Crust: |
½ cup | Water |
¼ cup | Butter or margarine |
½ teaspoon | Salt |
½ cup | All-purpose flour |
2 eaches | Eggs |
\N \N | Filling: |
¾ cup | Sugar |
⅓ cup | All-purpose flour |
⅛ teaspoon | Salt |
2 eaches | Eggs -- lightly beaten |
2 cups | Milk |
1 teaspoon | Vanilla extract |
2 cups | Whipped cream -- divided |
\N \N | Chocolate sauce and/or fresh |
\N \N | Raspberries -- optional |
In a large sauce pan bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; beat in eggs, one at a time. Continue stirring vigorously until the mixture is smooth and shiny. Spread in the bottom and halfway up the sides of a well-greased 9 in. pie plate. Bake at 400 deg. for 35 to 40 min. Cool completely. For filling, combine sugar, flour and salt in the top of a double boiler. Stir in eggs and milk until smooth. Cook over simmering water, stirring constantly, until mixture thickens. Remove from the heat; stir in vanilla. Cool. Fold in 1 cup of whipped cream. Pour into the crust. Top with remaining whipped cream. Chill for 2 hrs. Garnish with chocolate sauce and/or raspberries if desired. Yield: 6 to 8 servings.
Recipe By : Taste Of Home