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Mix together the graham cracker crumbs, sugar and melted butter well and press into a lightly greased 10 inch deep dish pie plate or into the bottom and sides of a 9 or 10 inch spring form pan that has the bottom lined with parchment paper.
Bake for 10 minutes at 350 degrees F and allow to cool completely before adding the custard.
Scald the milk in the microwave or on the stove top to almost boiling. Microwave works best as there is no chance of burning the milk.
Meanwhile, in a saucepan combine the flour, sugar and salt.
Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly.
As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again.
Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken.
At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.
Pour the egg mixture immediately back into the pot, continuing to constantly stir.
Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
Stir in the butter and vanilla extract.
Cool almost to room temperature, stirring occasionally, before pouring into the baked pie shell. Chill for at least 3 hours or overnight.
When completely cool, cover the top of the pie with the fresh raspberries or any other berry or fresh fruit of your choice.