Milk tart

Milk tart

I cheat and use a pie shell already made like Pillsbury roll out and bake

Bake the pie shell empty and then fill with the following mixture

4 Tablespoons sugar

1 pint of milk (2 cups)

3Tablespoons of cornstarch mixed with a small amount of cold milk to a thin paste

Pinch of salt

2 Tablespoons of butter

1 teaspoon vanilla

3 eggs separated and beat the whites like for meringues. Beat yolks separately

Bring the milk and butter and salt to a boil stir in the vanilla and sugar then remove from heat and add the yolks and then the cornstarch stirring all the time. It should thicken almost immediately if not return to the heat and stir on low till it thickens. Then fold in the egg whites and pour into the pie shell. Sprinkle with cinnamon and cool. Keep refrigerated till you serve it. Best served same day.