Dianna Cheramie's Tarte a la Bouille (Custard Pie)

Pie Dough Ingredients:
2 cups flour
2 egg yolks
1/3 cup shortening
½ cup sugar
¼ teaspoon salt

Pie Dough Directions:
Mix all ingredients until a loose dough ball forms. Divide in half. Roll each dough on a floured board. Gently place into two pie plates allowing excess dough to overhang sides of pie plates. If dough falls apart. Re-knead and try again. Do not over-knead. Makes 2 pies.

Bouille (Custard) Ingredients:
8 cups whole milk
2 cups sugar
1 cup corn starch?
½ teaspoon salt
8 egg yolks (beaten and set aside in heat resistant bowl)
1 tablespoon pure vanilla extract

Remaining Directions:
Mix all ingredients except eggs and vanilla in a heavy pot. Place on medium high heat. Bring to a soft boil while stirring constantly. A heavy whisk works best. Do not allow to burn. Once mixture comes to a soft boil and thickens, remove from heat. Pour 1 cup of hot mixture into beaten egg yolks while stirring eggs constantly. After eggs are tempered with hot mixture, pour it slowly into the pot while whisking. This method prevents eggs from scrambling. Mix in the vanilla and bring back to a soft boil on medium heat. Remove from heat and pour into the two pie shells. Fold excess pie dough over edge of custard. Bake for 20 minutes in a preheated 350 degree oven. Cool completely before serving.

Two pies serve 16 people.