FILLING
2 1/2 c Milk
2/3 c Light brown sugar
1 pn Salt
1/3 c Cornstarch
3 lg Eggs
4 tb Unsalted butter; softened
2 ts Vanilla extract
TOPPING
1 c Heavy cream
2 tb Sugar
1 ts Vanilla extract
Prepare and bake the crust. To make the filling, combine 2 cups milk, sugar
and salt in a nonreactive saucepan; whisk once to mix and bring to a boil
over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in
cornstarch, then eggs. Return milk and sugar mixture to a boil over low
heat then whisk about a third of it into the egg mixture. Return milk and
sugar mixture to a boil once more and whisk in the egg mixture, whisking
constantly until the filling thickens and comes to a boil. Allow to boil,
whisking constantly, for about 30 seconds. Remove from heat, whisk in
butter and vanilla; pour into a nonreactive bowl. Press plastic wrap
against the surface of the filling and chill until it is approximately 75
degrees. Spread the cooled filling evenly in the cooled crust. To finish
the pie, whip the cream with the sugar and vanilla until it holds a firm
peak. Use a hand mixer on medium speed or a heavyduty mixer fitted with the
whisk. Spread the cream over the filling, making sure it touches the edges
of the crust all around. Yield: One 9 inch pie
Yields
1 Servings