Crust: 1/3 c All-purpose flour
1/2 c Water 1/8 ts Salt
1/4 c Butter or margarine 2 ea Eggs — lightly beaten
1/2 ts Salt 2 c Milk
1/2 c All-purpose flour 1 ts Vanilla extract
2 ea Eggs 2 c Whipped cream — divided
Filling: Chocolate sauce and/or fresh
3/4 c Sugar 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.
Yields
8 servings