Texas Cream Pie
|Back to Cookbook||Mrs. Leona Rickard Elliott 1940's|
1/2 C. sugar 2 egg yolks
1/4 tsp. salt 2 cups milk
3 Tbsp. flour 1 Tbsp. butter
1 C. chopped pecans
Mix dry ingredients; add enough milk to make a paste.
Then slowly, add rest of milk. Place on med. heat, in a small saucepan, stir constantly.
Cook until it thickens, bring to boil and boil one minute. Remove from heat.
Pour 1/2 of this mixture into egg yolks, stir, return to rest of pie mixture.
Boil and stir 1 min.
Remove from heat add pecans and butter, mix well.
Pour into baked and cooled pie shell.
Use bitter-sweet shaved chocolate on top of whipped cream.
Submitted by: Sandra Moorefield