Post by Debbie on Jun 25, 2012 17:09:42 GMT -5
CRUST:
1/2 cup water
1/4 cup butter
1/2 teaspoon salt
1/2 cup all-purpose flour
2 eggs
FILLING:
3/4 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups whipped cream, divided
Chocolate sauce and/or fresh raspberries, optional
In a large saucepan, bring water, butter and salt to a boil over medium heat.
Add flour all at once and stir until a smooth ball forms.
Remove from the heat; let stand for 5 minutes.
Add eggs, one at a time, beating well after each addition.
Continue beating until mixture is smooth and shiny.
Spread onto the bottom and halfway up the sides of a well-greased 9-inch pie plate.
Bake at 400° for 35-40 minutes.
Cool completely on a wire rack.
For filling, combine the sugar, flour and salt in a large heavy saucepan.
Stir in milk until smooth.
Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from the heat.
Stir a small amount of hot filling into eggs; return all to pan, stirring constantly.
Bring to a gentle boil.
Cook and stir for 2 minutes longer.
Gently stir in vanilla.
Cool to room temperature without stirring.
Fold in 1 cup of whipped cream.
Pour into the crust.
Top with remaining whipped cream.
Refrigerate for 2 hours.
Garnish with chocolate sauce and/or raspberries if desired.
Refrigerate leftovers
1/2 cup water
1/4 cup butter
1/2 teaspoon salt
1/2 cup all-purpose flour
2 eggs
FILLING:
3/4 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups whipped cream, divided
Chocolate sauce and/or fresh raspberries, optional
In a large saucepan, bring water, butter and salt to a boil over medium heat.
Add flour all at once and stir until a smooth ball forms.
Remove from the heat; let stand for 5 minutes.
Add eggs, one at a time, beating well after each addition.
Continue beating until mixture is smooth and shiny.
Spread onto the bottom and halfway up the sides of a well-greased 9-inch pie plate.
Bake at 400° for 35-40 minutes.
Cool completely on a wire rack.
For filling, combine the sugar, flour and salt in a large heavy saucepan.
Stir in milk until smooth.
Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from the heat.
Stir a small amount of hot filling into eggs; return all to pan, stirring constantly.
Bring to a gentle boil.
Cook and stir for 2 minutes longer.
Gently stir in vanilla.
Cool to room temperature without stirring.
Fold in 1 cup of whipped cream.
Pour into the crust.
Top with remaining whipped cream.
Refrigerate for 2 hours.
Garnish with chocolate sauce and/or raspberries if desired.
Refrigerate leftovers