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Ingredients
- 2 Pie Shells (Not deep dish)
- 1 Tsp. Vanilla
- 1 Stick Margarine
- 2 1/2 Cups Milk
- Pinch Salt
- 1 Cup Sugar
- 1/4 Cup Cornstartch
Method
- Bake the two pie shells first and set aside to cool.
- After ingredients below are cooked they are then poured into the two pie shells and left to cool and then placed in the refrigerator to solidify.
- I pre mix the wet ingredients by melting the margarine and then adding all other wet ingredients.
- Dry ingredients I mix in a separate bowl.
- From there, heat 1/2 of the pre mixed wet ingredients over medium heat until close to boil.
- Next add all dry ingredients and stir until it becomes thick and all lumps are out.
- Now turn up the heat close to high and and the remaining 1/2 of the wet ingredients.
- Bring to a boil and then turn the heat off and constantly stir until thick.
- If it's slightly runny that's ok as it should solidify after it sets.
- Pour into the pie crusts and sprinkle on nutmeg after pouring.
- Leave set for a bit and then refrigerate to solidify.
- I usually refrigerate overnight.
