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