| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
8-inch pie crust |
| 1/2 |
c |
Firmly packed brown sugar |
| 3 |
tb |
Cornstarch |
| 1/4 |
ts |
Salt |
| 2 |
c |
Milk |
| 2 |
|
Egg yolks; slightly beaten |
| 1 |
tb |
Margarine |
| 1 1/2 |
ts |
Vanilla |
INSTRUCTIONS
Cost: $ - Preparation Time: 25 minutes Difficulty Level: 2 - Servings: 8
slices
1. In medium saucepan, combine sugar, cornstarch, and salt. Stir in milk,
blending until smooth. Cook over medium heat until smooth. Cook over medium
heat until mixture boils and thickens, stirring constantly. Boil for 2
minutes.
2. Remove from heat. Blend a small amount of hot mixture into egg yolks
(reserve whites). Return to saucepan, blending well. Cook until mixture
just begins to bubble, stirring constantly. Remove from heat; stir in
margarine and vanilla. Pour into pie shell. Refrigerate for 3 hours. Serve
with whipped cream.
NUTRITIONAL INFORMATION per serving 434 Cal; 8g Pro; 51g Carb; 22g Fat;
384 mg Sodium
Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet
Connection <newsletter@gourmetconnection.com> on Jan 11, 1998
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