2/3 c Sugar
5 tb Cornstarch
1/2 ts Salt
1 c Evaporated milk
1 c Strong coffee
1 Egg, slightly beaten
1 ts Vanilla
1 Baked pastry shell
Combine sugar, cornstarch and salt. Heat milk and coffee together.
Add to cornstarch mixture gradually, stirring constantly. Cook over
boiling water until thick and smooth, stirring frequently (about 15
minutes). Pour part of the mixture over egg, blending thoroughly.
Return to double boiler and cook 2 minutes longer. Cool. Add vanilla.
Turn into pastry shell. Cover with whipped cream.