*  Exported from  MasterCook  *

                      Cream Pie - Cook's Illustrated

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies                             Deal A Meal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           + 2 Tablespoons granulated -- sugar
     1/4  cup           Cornstarch
     1/4  teaspoon      Salt
   5      large         Egg yolks -- lightly beaten
   2      cups          2% or whole milk
     1/2  cup           Evaporated milk
     1/2                Vanilla bean -- about 3" long
                        lengthwise
   2      tablespoons   Butter
   1      teaspoon      Brandy (up to 2 t.)
   1                    Pie shell -- graham cracker or
					
   1      cup           Heavy whipping cream
   2      tablespoons   Confectioner's sugar
     1/2  teaspoon      Vanilla extract

Whisk sugar, cornstarch and salt in med. saucepan. 
 Add yolks, then immediately, but gradually whisk in milk and evaporated milk. 
 Drop in vanilla bean.  
Cook over medium heat, stirring frequently at first, then constantly as 
mixture starts to thicken and begins to simmer, 8-10 min.
 Once mixture simmers, continue to cook, stirring constantly for 1 minutue longer.
Remove pan from heat; whish in butter and brand.
Remove vanilla bean, scrape out seeds and whisk them back into filling.

 Pour filing into shallow pan, (another pie pan works well).
 Put plastic wrap directly over filling surface to prevent skin from forming;
 cool until warm, about 30 minutes.

  Pour warm filling into pie shell and once again, place sheet of plastic wrap directly over filling surface.

Refrigerate pie until completly chilled, at least 3 hours.

 Whip cream to soft peaks.  
Add confectioner's sugar and vanilla; continue to whip to barely stiff peaks. 
Spread over filling and refrigerate until ready to serve.

                   - - - - - - - - - - - - - - - - - -