French Raspberry Pie

• 2 c. milk
• 1 vanilla bean
• 1/3 c. flour
• 1/2 c. sugar
• 1/4 tsp. salt
• 4 egg yolks
• 1 whole egg
• 1/4 c. cream, whipped
• 1 baked deep 9-inch pie shell
• 1 pt. raspberries
• 1 (6 oz.) glass red currant jelly

1. In a double boiler, scald the milk with vanilla bean.
2. Remove the bean.
3. Mix the flour, sugar and salt.
4. Add a little of the scalded milk, stirring until smooth.
5. Add to the remaining milk in the double boiler and cook, stirring, until thickened.
6. Beat together the egg yolks and the whole egg.
7. Add a little of the hot mixture; stir until smooth.
8. Add the remaining sauce.
9. Cook over simmering water, stirring constantly, until the mixture has thickened.
10. Strain the mixture.
11. Cool and fold in the whipped cream.
12. Turn into the baked pie shell; cover with raspberries. Melt the jelly over very low heat, stirring; pour evenly over the raspberries.
13. Chill.

milk, vanilla bean, flour, sugar, salt, egg yolks, egg, cream, pie shell, raspberries, glass red currant jelly

Taken from www.cookbooks.com/Recipe-Details.aspx?id=949697 (may not work)