Main Ingredients:

9 inch baked pie crust or 9 inch baked Graham cracker crumb crust3/4 cup packed light brown sugar1/3 cup all-purpose flour1/4 teaspoon salt2 cups milk4 egg yolks3 tablespoons butter2 teaspoons vanilla extract1 cup heavy cream

Cooking Preparation of the Recipe:

Prepare crust and cool. In 2 quart sauce pan, mix sugar, flour andsalt. Stir in milk until smooth. Over medium heat, cook mixture,stirring constantly, until mixture is thickened and begins to boil(about 10 minutes). Boil 1 minute. Remove immediately from heatand set aside. In cup with wire whisk, beat egg yolks with smallamount of hot milk . Slowly pour in egg mixture into saucepan,stirring rapidly to prevent lumping. Over low heat, cook stirringconstantly until very thick (do not boil) and mixing mounds whendropped from spoon. Remove from heat. Stir in butter and vanilla.Pour into pie crust, Cover surface of mixture with plastic wrap toprevent skin forming. Refrigerate until set, about 4 hours. Justbefore serving in small bowl with mixer at medium speed, beat creamuntil stiff peaks form. Discard plastic wrap . Spread cream on topof pie.NOTE: If weather is very hot and I have to travel with this. I addUnflavored gelatin to the hot milk.

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