~*French Vanilla Cream Pie*~
~1 Regular, 9" Frozen Pie Shell
~3 Cups Whole Milk
~1 Cup White Granulated Sugar
~2 Tbs. French Vanilla Extract
~1/4 Cup Cornstarch
~1/4 Cup Confectioner's Sugar
~2 Large Eggs
~3 Egg Yolks
~2 Tbs. Butter
~Preheat oven to 350F (170C).
~Pre-bake Pie Shell for 10-15 minutes.
~Bring 2 cups Milk, 1/2 Cup Granulated Sugar and French Vanilla Extract to a boil and stir constantly until Sugar dissolves. Bring heat to low.
~In a separate bowl, whisk together remaining Granulated Sugar, Confectioner's Sugar and Cornstarch until evenly combined. Whisk remaining Milk, Eggs and Egg Yolks into this mixture.
~Temper Egg mixture by slowly adding 1/3 of hot Milk mixture while constantly stirring to ensure the eggs don't get cooked and scrambled.
~Once tempered, whisk the Egg mixture into the remaining hot Milk mixture in the pot.
~Bring to a gentle simmer, stirring constantly until mixture thickens to a pudding-like consistency.
~Pour into Pie Shell and chill until set. Serve.