Raspberry Cream Pie - cooking recipe

Ingredients

1 (9-inch) prebaked pastry shell
3 c. raspberries
4 egg yolks
1/4 c. sugar
1/8 tsp. salt
2 ?? milk, scalded
1 1/2 tsp. vanilla

Preparation

Stem berries; rinse and let dry.
Spread evenly in pie shell. In top of a double boiler, beat egg yolks with sugar and salt. Stir in scalded milk and place over very hot, but not boiling, water until mixture thickens and becomes custard like.
Remove from over hot water and let cool.
Add vanilla; stir and pour mixture over raspberries.
Bake in a 350\u00b0 oven for 20 to 30 minutes, or until crust is lightly browned.
Serves 6.