Mix1¼ cups firmly packed dark brown sugar, ¼ teaspoon salt, 2 tablespoons water in top of double boiler. Boil over direct heat to a thick sirup (about 5 minutes).
Blend¼ cup milk with 4½ tablespoons cornstarch. Add 1¾ cups milk, combine with hot sirup and cook over hot water until thick and smooth, then cook 15 minutes longer, stirring constantly.
Beat3 egg yolks slightly. Stir a small amount of hot mixture into egg yolks, return to double boiler, and cook 5 minutes longer.
Add2 tablespoons butter or margarine, ½ teaspoon vanilla and cool.
Pourinto baked pie shell. At serving time, whip 1 cup heavy cream and arrange in a border around top of pie leaving a 3″ circle of uncovered filling in center.
Arrangepecan halves around filling inside cream border or sprinkle filling with coarsely cut toasted pecans. Keep refrigerated until all is served.
CRUMBLY TOP APPLE PIE
Makean unbaked “Water-Whip” Pie Shell, [page 19].
Mix¼ cup sugar, ¾ teaspoon cinnamon, ⅛ teaspoon salt, 4 cups pared, cored thin apple slices