Raspberry Cream Pie

• 2 cups/453 milliliters whole milk
• 1 whole vanilla bean
• 13 cup/42 grams flour
• 1/2 cup/100 grams sugar
• 1/4 teaspoon salt
• 4 egg yolks
• 1 whole egg
• 1/4 cup/56 milliliters cream, whipped
• 1 deep nine-inch pie shell, baked
• 1 pint/454 grams raspberries
• 6 ounces/169 grams red currant jelly (optional)

1. In a double boiler or heat-resistant bowl set over a saucepan of water, scald milk with vanilla bean.
2. Remove bean.
3. (It can be rinsed and reused.)
4. Mix flour, sugar and salt.
5. Add enough scalded milk to dry ingredients to make a slurry, stirring all the while.
6. Return slurry to milk in double boiler and cook, stirring frequently until thickened.
7. In a stand mixer, beat together egg yolks and whole egg.
8. While beating, temper eggs with a few spoonfuls of thickened milk.
9. Slowly add the rest of thickened mixture to eggs.
10. Transfer to double boiler and cook over simmering water, stirring constantly, until mixture thickens to the consistency of thick custard.
11. Strain and cool to room temperature.
12. Fold in whipped cream.
13. Pour mixture into baked pie shell.
14. Cover with raspberries.
15. Melt jelly over very low heat, stirring, until liquid.
16. Pour or brush evenly over raspberries.
17. Chill.

milk, vanilla bean, sugar, salt, egg yolks, egg, milliliters cream, shell, raspberries, red currant

Taken from cooking.nytimes.com/recipes/1017579 (may not work)