Cream Pie For Freezing
2 tsp. unflavored gelatin
6 c. milk
2 c. sugar
9 Tb. cornstarch
1/2 tsp. salt
6 egg yolks, beaten
6 Tb. butter or margarine
3 tsp. vanilla
Soften gelatin in 1/4c. milk.
Scald remaining milk. Add the combined sugar, cornstarch and salt; continue heating rapidly until boiling, stirring constantly.
Stir about 1/2 c. of the hot mixture into egg yolks; pour back into saucepan; simmer 5 minutes more.
Stir in gelatin mixture; add butter and vanilla. Pour into three 8" pie pans; freeze. (Frozen filling will be right diameter to fit 9" shell.)
Remove from pan, wrap in moistureproof freezer material; retrurn to freezer.
To Bake: Place unthawed filling in baked 9" pastry shell. You may cover it with a fruit or coconut layer (see variations), then top with meringue, making sure it touches crust all around. Bake in moderate oven (375ºF.) about 10 - 12 minutes. (For best result, avoid heating the filling completely through.) Cool.