Italian Cream Pie

Italian cream pie is enjoyed during the holidays.  The key is to make sure the filling is cooked until it is thick.  The custard can be used for trifles and the recipe can be made into individual tarts also.  

• 2 c flour
• 1 ½ T baking powder   

• ½ c sugar  

• 2 eggs                      

• 2 T shortening     

• 1 t vanilla extract   

Combine ingredients to make crust. Roll ½ of dough for 10 inch pie plate.  Roll other ½ for top of pie and set aside. 

• 1 quart milk
• 1 c flour
•  ½ c sugar
•  3-4 egg yolks
• 1 T vanilla
• pinch of salt
• 2 squares baking chocolate, melted

Scald 3 cups of milk.   Set aside. 

Sift sugar, flour and salt together.  Add one cup of cold milk and mix well.  Add scalded milk and place mixture in a double boiler, cook over medium heat to a slow boil.  Stir often.  Cook 3 – 6 minutes.  Pour 6 T of hot mixture in slightly beaten egg yolks and vanilla, then immediately put back into hot mixture in pan.  Cook 3-5 minutes more or until thickened.  Remove from heat and add vanilla. 

Add chocolate squares to ½ mixture.  Pour vanilla mixture into pie crust and then chocolate mixture on top of the vanilla and put on top crust and seal.  Bake 375 for about 30 minutes.   Refrigerate when the pie has cooled.